1 cup Olive Obsession Pineapple Barrel Aged White Balsamic
10 pound spiral cut ham
1 pound fresh pineapple (cored & cubed)
(Option 1) Place 1 cup Pineapple balsamic in a medium sized sauté pan.
(Option 2) Add a 1/4 cup of brown sugar to the Pineapple balsamic, stir in until dissolved and then continue with the reduction process described below.
(Option 3) Whisk in 2 Tablespoons Terrapin Ridge Farms Dill Pickle Mustard after the reducing the balsamic (available at Olive Obsession).
Reduce over medium to medium-high heat for approximately 7-10 minutes with constant stirring. NOTE: balsamic will bubble and foam as it reduces. We recommend using overhead fan ventilation as the vinegar fumes can be strong. The goal of this step is to reduce the balsamic ~80% of the desired consistency. The remaining reduction will be done in the next step.
Pour hot reduction sauce into a glass bowl and set on top of a larger bowel containing ice. Stir until the balsamic cools. As the balsamic cools it will reduce to a slightly thick syrup. The traditional balsamic glaze (option 1) is perfect for anything, even on top of ice cream!!
Bake ham according to preparation instructions.
During the last 20-30 minutes pull ham from the oven and glaze with the Pineapple balsamic reduction. Place pineapple chunks around ham and return to the oven for the remainder of the baking time.