Guava-Glazed Ham

Twice a year, at Christmas and Easter, I notice a surge of visitors seeking ham recipes. I'm all too happy to oblige. This recipe is the culmination of my quest to find a truly excellent ham preparation. You can read more about the start of my journey, and the moment of my enlightenment.

Guava-Glazed Ham
Serves an extended family

The ham:

• 20 lb fully cooked bone-in ham
• 2 liter bottle Coke

The glaze:

• 10 oz. jar Hawaiian Kukui guava jam (claims 99% Hawaiian ingredients-- maybe the pectin is imported?)
• 1/2 t. cinnamon
• 1/2 t. cloves
• 1/2 c. pineapple juice
• 1/4 coke stolen from the cooking ham
• healthy dash cayenne. i like a little heat

Cut the tough outer skin from the ham, leaving a thing layer of fat. Put the ham in a roasting pan, pour as much coke around as will fit without spilling over. Tent the ham with aluminum foil and simmer on the stovetop at medium heat for 3 1/2 hours (~10 min per lb).

While the ham cooks, prepare the glaze by mixing together all the ingredients in a saucepan. Simmer over medium low heat until the glaze has reduced by 1/3 to 1/2 then allow to cool thoroughly. Reserve half the glaze to serve alongside the sliced ham.

When the ham is done cooking on the stovetop, transfer it to a 400 degree oven and cook for another 30 minutes, brushing every ten minutes with the glaze. Remove the ham and let it set for 10 minutes before slicing. Reheat reserved glaze and serve with the sliced ham.

Two years ago, I also made an addictive mandarin orange cheesecake for Easter. Read it at your own peril, but don't blame me if you feel irresistibly drawn to baking it for yourself.