ABSOLUTELY! ITS AN ENZYME IN FRESH PINEAPPLE! COMBINED WITH BROWN SUGAR AND REAL BUTTER ITS THE PERFECT STORM TO DIGEST A HAM.we thought someone put cheese in the meat or it was bad..but it was just digesting in enzymes God it was awful.thank goodness I had more in the fridge.I. put pineapple and brown sugar no butter and took it with us we ate it within the hour so no problems.I should have known better because I use pineapple and strawberries for digestion and pineapple is an awesome anti inflammatory.

I have a tiny vintage tv in the kitchen pantry run and often have the two cooking/food networks on for background noise....zip back and forth between the two as some are 'nails on chalkboard'. CooksIllustrated tasted hams yesterday and I think Cook's won by a landslide. Barely paying attention because I thought testing only three was not a good and fair test. They did test without heating and glazing. (I think it was Cook's brand. It was a clear package) I just checked and they have tested a few times but I don't have access to their site.. Then looked for other 'best' reviews. Many winners. Then found my method posted above and it is a JuliaChild recipe I'm sure where I first came upon it....simmering in aromatics. I used Kirkland because it jumped in my cart passing by.

Ignoring the outburst.....and back to hams... To me....as I know it....a "country ham" is one that has been dry aged and has to be soaked, scrubbed and boiled in 2 changes of water before being baked. Then there is a fully cooked ham which is ready to eat and only needs to be warmed to eat if you like it hot...if not then just cut 'er up and eat. Than there is something else.....it's not cooked and the package says it needs to be cooked at thus and so for thus and so number or hours, or until a thermometer in the thickest part registers 160 degrees. The last ham I bought like that (a Smithfield for a funeral lunch) was wonderful....even if a pain to prepare......and I know that they are "raw" because the one that someone else cooked was like raw meat inside....I had to bake it more. I have no idea how those raw, but not country hams are cured. And I LIKE brown sugar glazed ham and cranberry sauce on my turkey and applesauce with my pork and fruit stuffed pork loin and sweet and sour shrimp. I love asparagus with hollandaise and trice baked potatoes with sour cream and cheese. I like butter on my whole grain bread.....sometimes even JAM!!!!! Forget the honey glazed ham and add your own honey if you want it sweet. Linda C

I looooooooove the clovey bits, they're the best part. I've also used apple juice on a ham when I didn't have pineapple, and it was good. Our hams come with the skin still on. If yours does, cut around the shank and carefully peel off the skin (so the skin is still on the shank end), leaving the fat intact, then score the fat (not all the way through) in a criss-cross pattern.