Pineapple Roast Ham

Yield: 8 to 10 servings

Ingredients

• 1 (10 pound) bone-in fresh ham (leg or butt)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sliced onion
• 1 (10 3/4 ounce) can condensed chicken broth, undiluted
• 1 (8 3/4 ounce) can crushed pineapple, drained
• 1/4 cup honey
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 6 tablespoons all-purpose flour

Instructions

1. Heat oven to 375 degrees F.
2. Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, for 1 1/2 hours. Drain drippings from pan; discard.
3. Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, for 2 hours.
4. Remove from oven. Pour drippings into medium saucepan; set aside.
5. In small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham.
6. Roast, uncovered, for 45 minutes longer, or until meat thermometer registers 185 degrees F.
7. Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan.
8. Mix flour with 1/4 cup water until smooth. Stir into drippings; bring to boiling, stirring constantly. Reduce heat; simmer for 8 minutes.
9. Serve with ham.