Ingredients Needed:
8 to 12 pound Hahn’s semi boneless cured ham. Shank or Butt Portion
Gran Marnier 2 cups
Brown sugar 1 cup
Canned pineapple slices
Whole cloves
Orange juice 2cups
Equipment Needed:
Basting bulb, Food injector, Basting Brush
Procedure:
Inject Ham with 1 cup of Gran Marnier
Score Ham
Top with Pineapple rings, holding rings in place with whole
cloves.
Mix remaining 1 cup of Gran Marnier
with orange juice and brown sugar.
Brush ham with basting mixture.
Wrap ham with heavy duty aluminum foil making sure there are
no leaks.
Bake 15 min per pound at 325F.
Open sealed aluminum foil-baste ham and turn oven up to
425F. Re-baste every 5 minutes for 20
minutes. Take ham out of oven, let rest
for 30 minutes, and then carve.