A blended beverage with Puerto Rican roots is the pina colada. A tropical flavor is evoked by the combination of pineapple, coconut, and rum.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 2-pound ham |
Ingredients
- 2 pounds boneless picnic ham, or more to taste
- sea salt to taste
- ½ cup brown sugar
- ¼ cup sorghum syrup
- 2 tablespoons brown mustard
- 1 tablespoon brandy
- 1 tablespoon dry mustard
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 24 whole cloves
- 2 cups brewed coffee, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
- Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
- Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.
- Vanilla extract can be substituted for the brandy, if desired.
- Roasting pan can be lined with aluminum foil or parchment paper for easier clean-up.
- Cool ham to room temperature before refrigerating, about 2 hours.
- Nutrition data for this recipe includes the full amount of the basting mixture. The actual amount of basting mixture consumed will vary.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 1475 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |