Ham with pineapple and bourbon

Ingredients

• 300g canned pineapple chunks in own juice
• 0.5 cup whole cloves
• 0.5 cup orange jam
• 0.5 cup bourbon
• 0.25 cup brown sugar
• cooked smoked ham weighing 2 kg

Cooking

Step 1

Cut off the skin and excess fat from the ham, leaving a layer of no more than 0.5 cm. Cut the surface of the ham shallowly with a sharp knife crosswise diagonally so that it is lined with these cuts into rhombuses. Sprinkle the ham evenly with sugar, lightly rub it into the meat. Stick one carnation into the corners of each of the formed rhombuses. Preheat the oven to 180 degrees, put the ham in a deep baking sheet and bake for 30 minutes. At this time, place the pineapples, their juice and orange jam in a deep frying pan, put it on a slow fire and heat for 10 minutes. Then remove the mixture from heat and pour in the bourbon. Remove the ham from the oven, pour over it with the resulting mixture, put it back in the oven and bake, constantly pouring with the mixture, for another 1.5 hours. Put the finished ham on a warmed dish and cut into portions. Take out the pineapple pieces with a slotted spoon, remove the fat from the liquid remaining in the pan, then warm it up, combine with pineapples and serve in a separate gravy boat.