Perfect Holiday Ham
"For today’s recipe, we used a 7½ pound bone-in butt end ham. Your cooking times will vary based on the size of your ham, but generally you want an internal temperature of 130 degrees (as measured using a probe thermometer) when you pull the ham out of the oven. The temperature will increase to 140 to 145 as the ham rests - which is perfectly done. The ham is fully cooked and smoked when you buy it so really, all you are doing is getting it hot in the oven and creating a nice crust on the outside with the glaze...."
INGREDIENTS
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1 bone-in smoked ham (ours was 7 ½ pounds and was from the butt end) - cooking a good quality, name-brand ham is essential for the best results
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¼ cup white wine
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¼ cup vegetable stock
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1 6-ounce can pineapple juice
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½ cup vegetable stock
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2 ½ cups brown sugar
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¼ cup Dijon mustard
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3 tablespoons honey
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1 teaspoon ground dry ginger
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1 teaspoon ground cloves
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½ teaspoon dry sage
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½ teaspoon freshly ground black pepper
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1 cinnamon stick
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