Rum And Honey Glazed Ham

This might not exactly be the most traditional Beltane feast in the world, but pineapple glazed ham works for me anytime. I didn't have the chance to make it exactly how I wanted to, but here's my preferred method.

First, you need to boil the ham (preferably a butt portion) for about an hour. This removes all or most of the excess grease. While it is boiling, separate your pineapple slices from the juice in the can. Set the juice aside while putting the slices in a bowl of dark or light rum. Once your ham is ready to go to an oven, pre-heated to 350 degrees, take a large fork and puncture the ham in several places, as deeply as possible. Apply the pineapple juice, and then the rum.

Add a generous amount of honey to the open section of the butt, making sure it is evenly distributed. Place the pineapple slices then strategically, and firmly, on the honey glazed ham. The honey will hold the pineapples in place when you put them in the oven.

As oven temperatures of course will vary, you will need to check every so often, but as a general rule you will need to bake your ham about an hour longer. You ordinarily cook fifteen minutes for every pound, but remember, you have already boiled it for an hour, so you adjust the time. You can tell by looking at it when it is done, as it will start to brown on some areas.

And by the way, don't buy into the nonsense about ham or pork products being a source of swine flu. If anything, eating pork might afford you a degree of resistance to it. I doubt that, but it's just as likely as catching it from them.

Anyway, if you do try this recipe, be sure and tell me how you like it.