KOAM Thanksgiving: Ham & Pecan Pie

It’s Thanksgiving time on the KOAM Morning News on Fox 14 and our Morning Show Crew has got some recipes for you this holiday season.

Lucas’ What a (Rum) Ham

5 pound ham
10 cloves
1/3 cup dijon Mustard
3/4 Brown Sugar
1 (15) ounce pineapple slices (Put pineapple juice in a mixing bowl)
8 fluid ounces of spiced rum
2 tablespoons of cornstarch
1/4 water

Tin foil
Mixing Bowl

Preheat oven 300 F
Create a tinfoil bed inside roasting pan to wrap it later. Place ham in the pan. Scour the top fat of the ham with the knife (1/3 deep cuts, 1×1 inch grid.) So it looks like Hellraiser.
Place cloves in the ham cuts. Hang the pineapple slices on the cloves. If not place pineapples at the bottom of the ham, or on top before you foil it up.
In a separate bowl mix the pineapple juice, rum, dijon mustard, and brown sugar in a bowl. Then pour over and coat the whole ham. Then wrap the ham in the tinfoil bed you made. (This is the trick to a moist rum ham)
Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour in. Remove ham from oven and pour 2 ounces of rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in roasting pan.
Whisk cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.