Pineapple Juice and Molasses Glazed Ham

Instructions

1. Using a knife, remove the rind from the ham, keeping only ½ inch (1 cm) of fat. Score the fat layer in a crosshatch pattern.
2. Place the ham in a large ovenproof pot and cover with cold water. Bring to a boil and simmer over medium heat for 30 minutes. Remove the ham from the pot. Discard the water.
3. With the rack in the bottom position, preheat the oven to 325°F (160°C).
4. Stud the onion with the cloves.
5. In the same pot, place the onion, carrot, garlic cloves, pineapple juice, molasses, vinegar and mustard. Mix well to combine. Add the ham to the pot, fat side up. Add water to cover three-quarters up the ham.
6. Bring to a boil. Cover and bake for 3 hours. Remove the lid from the pan and cook for another 1 hour 30 minutes, basting the ham frequently.
7. Remove the ham from the pot and transfer to a serving dish. Cover with aluminum foil while you prepare the sauce.
8. Filter the cooking liquid through a sieve placed over a bowl. Return the cooking liquid to the pot. Bring to a boil and simmer until the sauce is slightly syrupy, about 30 minutes. Compost the aromatics.
9. Serve the ham drizzled with the sauce. Serve with mashed potatoes and a green vegetable, if desired.