Ingredients
1 navel orange, sliced into 1/4-inch-thick rounds
1 medium red onion, sliced into 1/2-inch-thick rounds
1 pineapple, rind removed, half cut into 1/2-inch-thick rounds, remaining roughly chopped
1/2 fully-cooked bone-in ham (about 7 lbs total, preferably shank end)
1 12-ounce bottle ginger beer, divided
1/2 c. light brown sugar
2 tsp. low-sodium soy sauce
Directions
Heat oven to 375°F. In a roasting pan, arrange slices of orange, onion and pineapple, then place rack on top.
Place ham cut side down on top of rack. Score ham on all sides in diamond pattern, cutting only ¼ to ½ inch deep. Pour ¼ cup ginger beer over ham, cover with foil and bake 1½ hr.
Meanwhile, in blender, puree remaining chopped pineapple and ginger beer until smooth. Transfer to saucepan, stir in brown sugar and soy sauce and simmer, stirring occasionally, until syrupy and reduced to 1 cup, 35 to 40 min.
Brush a third of the glaze (about 1/3 cup) over ham and bake, uncovered, 15 min. Rotate ham in oven and repeat with another 1/3 glaze and bake another 15 min. Brush remaining glaze over ham and bake until ham is heated through and internal temperature registers 140°F, 15 to 20 min. more.
