rsmjr: You forgot the rum. But good attempt.
Heirsandgraces: Word of caution – be very careful of how you dispose of the cooking liquor as it will contain a lot of melted pork fat.
I made this mistake one Christmas and absently poured it down the kitchen sink only to realise my mistake a few hours later when the pipes were clogged up 🙁
ArmyVetRN: Yo, OP. Is there a different name for this type of ham?
k_princess: The amount of Dijon mustard left behind in the little bowl that it was scooped from bothered me more than it should.
hibarihime: What about that leftover juice that the ham was in? Could have used that for the glaze instead of more pineapple juice for a lot more flavor and more glaze for future hams.
deanna0975: When it said remove the skin it looks like they left a thick layer of fat. Would this turn out if you removed it as well?
_PM_ME_YOUR_PELVIS_: Total noob here willing to try my first roast: what does “glaze halfway” means?
OlivierDeCarglass: Looks appetizing but what a waste of pineapple juice tho :/
Anebriviel: Why remove the skin?
TheLadyEve: This looks really good! I think I might try to do the glaze with molasses and cane syrup or brown sugar just because I prefer that over maple flavor. This recipe is very simple and well presented, thank you!
BriennesBitch: Am I the only one that cringes near the end of every GIF now in case ‘Mealthy’ pops up and I have to read it.
This looks amazing though!!!
lainwolf: Almost sounds and looks
like Filipino ham
Lucy_Snowe-Emanuel: Rum ham!
Ariel_Etaime: Mine didn’t have any Maple but was equally delicious! [pineapple crusted ham](https://www.reddit.com/r/food/comments/76jcvr/homemade_getting_baked_tonight_pineapple_crusted/?st=J8YIO8DS&sh=270148ce)
SeasofCheeseburgers: Drizzled honey and then liberal amounts of coarse sea salt makes for an awesome oven-ham.
The salt crystals soak up the juices and the honey gets all caramelized
OfficerKen: Was looking for Frank Reynolds love. Found it.
andrewshepherdlego: Pen pineapple maple glazed ham
74malvern: Can I use the pineapple juice the gammon was cooked in for the second bit where its made to use the glaze
chinchillada: Seems like a waste of onions
lovellama: This should be in Old School recipes too. We cooked it this way when I was a kid. Just took the onion off our belt and used that. You can also spear pineapple chunks on the ham with a toothpick if you want to get fancy.
Trav1989: I just want to know how that butter knife cut so clean
therinlahhan: Saving this for Christmas.
lizbunbun: I watched a few of those food labs, and these marinades and broths don’t actually permeate solid hunks of meat by more than a few cm.
So it’s rather ineffective to boil the ham in such flavourful broth first, and then remove the skin/fat (a large portion of surface area that would have been flavoured). In fact the skin just gets in the way of the liquid doing its job. But the skin helps with keeping in the fat… so If you really want to use this liquid for flavouring then inject or tenderize or score the ham instead of just straight up boiling it as-is.
softtoffee: What happened to the fat you cut off ?
meatpuppet79: That’s going to be intensely sweet…