Name: Pineapple-Glazed Ham with Horseradish Sour Cream
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 to 10 servings
Ingredients: 1 bone-in, fully cooked smoked ham, preferably from the butt end, 8 to 10 pounds, any tough outer skin removed; 2 tablespoons unsalted butter; ½ cup/120 milliliters fresh pineapple juice; 2 tablespoons white wine vinegar; 2 tablespoons packed light brown sugar; ½ teaspoon ground ginger; ½ teaspoon Chinese five spice; ¼ teaspoon freshly ground black pepper; 1 cup/240 milliliters sour cream; ¼ cup/60 milliliters prepared horseradish; 3 tablespoons finely chopped fresh chives; 2 tablespoons Dijon mustard; 24 Hawaiian (sweet) dinner rolls (optional)

Ingredients

Glaze

Sauce

Special Equipment

1 large disposable foil pan
instant-read thermometer

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Instructions

Allow the ham to stand at room temperature for 30 minutes to 1 hour before grilling.
Prepare the grill for indirect cooking over medium-low heat (about (325°F ).
In a medium saucepan over medium-high heat on the stove, melt the butter and cook until it begins to brown, 2 to 4 minutes. Immediately add the remaining glaze ingredients. Lower the heat to a simmer and cook for 5 to 10 minutes, stirring occasionally. Remove the pan from the heat and set aside.
Score the ham in a large crisscross pattern about ½-inch deep on all sides except for the cut side. Place the ham, cut side down, in a large disposable foil pan. Pour the glaze around the ham and into the pan. Cover the ham snugly with aluminum foil, crimping the foil around the rim of the pan. Cook the ham over indirect medium-low heat, with the lid closed, for 1½ hours. Meanwhile, make the sauce.
Score the ham in a large crisscross pattern about ½-inch deep on all sides except for the cut side. Place the ham, cut side down, in a large disposable foil pan. Pour the glaze around the ham and into the pan. Cover the ham snugly with aluminum foil, crimping the foil around the rim of the pan. Cook the ham over medium-low heat, with the lid closed, for 1½ hours. Meanwhile, make the sauce.
In a small nonreactive bowl whisk the sauce ingredients. Cover and refrigerate until ready to serve. (The sauce can be made up to 1 day in advance and refrigerated, covered, until serving time.)
After 1½ hours of cooking, remove the foil from the ham (but save the foil for later) and quickly spoon some of the glaze over the meat. Continue cooking, with the lid closed, until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) registers 120ºF , 1 to 1½ hours more, spooning the glaze over the ham every 20 minutes or so. If the glaze gets too dark, cover the ham loosely with the saved aluminum foil for the remainder of the cooking time. Carefully transfer the ham in the pan onto a sheet pan. Tent the ham loosely with foil. Let rest for 15 to 30 minutes.
Cut the ham into thin slices. If desired, drizzle some of the glaze over the slices. Serve the ham warm with the sauce on the side. The ham is also delicious piled high on Hawaiian dinner rolls with some of the sauce spread on one or both sides of the rolls.

Glaze

Sauce

Special Equipment

1 large disposable foil pan
instant-read thermometer

Take your grill anywhere

Fire up your grill

Download the app

Allow the ham to stand at room temperature for 30 minutes to 1 hour before grilling.
Prepare the grill for indirect cooking over medium-low heat (about (325°F ).
In a medium saucepan over medium-high heat on the stove, melt the butter and cook until it begins to brown, 2 to 4 minutes. Immediately add the remaining glaze ingredients. Lower the heat to a simmer and cook for 5 to 10 minutes, stirring occasionally. Remove the pan from the heat and set aside.
Score the ham in a large crisscross pattern about ½-inch deep on all sides except for the cut side. Place the ham, cut side down, in a large disposable foil pan. Pour the glaze around the ham and into the pan. Cover the ham snugly with aluminum foil, crimping the foil around the rim of the pan. Cook the ham over indirect medium-low heat, with the lid closed, for 1½ hours. Meanwhile, make the sauce.
Score the ham in a large crisscross pattern about ½-inch deep on all sides except for the cut side. Place the ham, cut side down, in a large disposable foil pan. Pour the glaze around the ham and into the pan. Cover the ham snugly with aluminum foil, crimping the foil around the rim of the pan. Cook the ham over medium-low heat, with the lid closed, for 1½ hours. Meanwhile, make the sauce.
In a small nonreactive bowl whisk the sauce ingredients. Cover and refrigerate until ready to serve. (The sauce can be made up to 1 day in advance and refrigerated, covered, until serving time.)
After 1½ hours of cooking, remove the foil from the ham (but save the foil for later) and quickly spoon some of the glaze over the meat. Continue cooking, with the lid closed, until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) registers 120ºF , 1 to 1½ hours more, spooning the glaze over the ham every 20 minutes or so. If the glaze gets too dark, cover the ham loosely with the saved aluminum foil for the remainder of the cooking time. Carefully transfer the ham in the pan onto a sheet pan. Tent the ham loosely with foil. Let rest for 15 to 30 minutes.
Cut the ham into thin slices. If desired, drizzle some of the glaze over the slices. Serve the ham warm with the sauce on the side. The ham is also delicious piled high on Hawaiian dinner rolls with some of the sauce spread on one or both sides of the rolls.

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