Sweet Pineapple Chili Crisp Glazed Hasselback Ham

Directions

1. Prepare the pineapple compote. Clean and peel the pineapple, then cut into ½-inch dice. In a medium stockpot, combine the diced pineapple and ginger ale. Bring to a boil over medium heat, then reduce to a low simmer. Simmer for 20–30 minutes, or until the liquid is reduced by half. Remove from heat (can prep compote ahead and cool under refrigeration).

2. Make the glaze. In a medium saucepan over medium-low heat, combine sweet chili sauce, apple cider, brown sugar, honey, and apple cider vinegar. Stir to blend. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add the pineapple compote and simmer for an additional 10 minutes.
   Stir in chili crisp to taste. Remove from heat and set aside.

3. Prepare the ham. Preheat oven to 325°F. Remove packaging from ham and pat dry with paper towels. Place the ham on a cutting board and, using a sharp knife, cut ¼-inch-wide slices across the short side of the ham — slicing only halfway through the center to create a “Hasselback” effect.

4. Bake and glaze. Place the ham on a roasting rack in a roasting pan, fat side up. Loosely tent with foil (do not seal the edges). Bake for 30 minutes. Remove from oven, uncover, and liberally brush glaze over the ham, making sure it seeps between the slices. Re-cover with foil and continue baking, basting every 15 minutes with additional glaze, until the internal temperature reaches 125°F. For the final 15 minutes, remove the foil to allow the glaze to caramelize.

5. Let the ham rest for 10 minutes before slicing. Serve with an extra spoonful of warm pineapple chili crisp glaze.