Ham with Spicy Pineapple Glaze - Instructions
In a 16 quart stock pot, bring 4 quarts water to a boil; add brine mix and brown
sugar; stir to dissolve. Remove pot from heat. Add 4 quarts ice cold water; allow to
cool. Place ham in brine and refrigerate 8 to 24 hours.
Remove ham from brine and rinse well in cold water. Place ham on wire rack in roasting
pan, cut side down. With a sharp paring knife, score fat on ham in a criss-cross
design. Insert whole cloves at intersections of score marks. Let stand at room
temperature for one hour.
In a small saucepan prepare glaze. Over medium high heat, bring juices, brown sugar,
and pepper flakes to a boil. Reduce heat to a simmer and cook until syrupy and reduced
to 1 1/2 cups, 6 to 8 minutes.