Easy Spiced Ham with Pineapple Salsa

Ingredients

• ----For the dry rub----
• ½ cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 2 teaspoons chipotle powder
• 2 teaspoons dried oregano
• ½ teaspoon allspice
• ½ teaspoon freshly ground pepper
• ----For the ham----
• 3kg (6.5lbs) hickory smoked ham, bone in
• 1/2 cup brown sugar
• 2 cups pineapple juice
• 2 chipotle peppers finely chopped (remove seeds for less heat) Water
• Water
• ----For the pineapple salsa----
• 2 cups small diced fresh pineapple
• ½ cup minced red onion
• ½ cup small diced green pepper
• ½ cup small diced red pepper
• ½ cup minced fresh cilantro (or parsley)
• 2 tablespoons lime juice
• Salt and pepper to taste

Directions

1. Preheat the oven to 325°F.
2. Mix together the brown sugar, garlic powder, onion powder, smoked paprika, chipotle powder, oregano, allspice, cloves and pepper.
3. Remove the ham from the package. Dry the exterior of the ham with some paper towels. Score the fat cap (if there is one) to reveal a diamond pattern.
4. Season the ham on all sides with all of the dry rub. Work it into the scored fat cap and into all the nooks and crannies.
5. Add the brown sugar, pineapple juice and chipotle peppers to a roasting pan large enough for the ham. Fit a rack into the roasting pan and place the seasoned ham on top.
6. Cover and cook for about 15-20 minutes per pound. Add water to the pan if the pineapple juice mixture starts to brown too much. Remove the ham from the oven about 30 minutes before it’s finished heating through and baste it with the glaze from the bottom of the pan. Return to the oven uncovered and finish cooking.
7. Remove the ham from the oven. Transfer the ham to a cutting board and tent with foil. Let the ham rest for 15 minutes.
8. While the ham is cooking, mix the pineapple, onion, green and red pepper, cilantro and lime juice together. Season with salt and pepper. Cover and refrigerate until ready to serve the ham.