Easter Sunday was a church potluck/ pitch-in. Larry baked a huge ham with bone in it. Fearing that may not be enough, I also bought 2 more pounds of boneless ham and baked it with glaze. And I made a pineapple glaze for all of the hams.
Ham Glaze
1 bottle teriyaki sauce
1 can of crushed pineapple
Combine the teriyaki and crushed pineapple into a big bowl, then add half a cup of water to dilute the thickness of the teriyaki sauce. Cover the bowl with a paper towel. Cook the mixture in a microwave or in a pot on the stove til it comes to a light boil. Stop cooking when it comes to a light boil. Take out and stir. Look at the consistency of the sauce. If you want it to be runnier, add more water to it then stir. The consistency should be ideal enough to baste the ham with it. I suggest basting the out parts of the ham and rubbing it on the meat, then also pouring some liquid with pineapple into the base of the pan you are baking or roasting the ham in so that it can be infused with ham and ham juices. It works best to cover the ham and covering/basted glaze with aluminum foil then to back or roast it.
The taste has a good flavor that is a little smoky but also sweet.
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