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Take remaining portion of ham score rind (skin) horizontally and vertically just piercing the rind.
Place ham on rack in roster pan. Pour Vernors into roster pan, but not above rack.
Cook ham in oven according to directions on ham, basting occasional with the Vernors.
While ham is in the oven, Bread the cubed ham in Hook to Cook Premium Coconut Coating
Dust ham cubes in Hook to Cook Pre-Dip
Dip ham cubes in wet Pre-Dip as per package instructions.
Dredge ham cubes in Coconut coating. And set aside.
Take wooden skewers cut to approximately 3” and assemble ham spikes using pineapple chunks,
Maraschino cherries, and the coconut breaded ham cubes, and set aside.
Note: other fruit and vegetable can be substitute such as apples or sweet potatoes.
When the ham has approximately 20 min till done, brush liberally with Hook to Cook Topic sauce about every 5 min.
Heat oil in fry pan or deep fryer to 350-360 F deg. (Canola oil recommenced)
Fry Ham spikes till golden brown.
Remove ham from oven brush final glaze of Tropic sauce.
Place ham spikes into ham and let stand 10 min before serving.
Spiked ham can be placed back into a warm oven 225 deg with the oven door left slightly open until ready to serve.
*Hook to Cook Pre-Dip when mixed as directed makes a superior adhesion batter forming an intermediate binding layer that produces a healthier entrée by preventing oil/fat absorption. Pre-Dip also seals in juices/moisture and nutrients, increases adhesion, crispness and prevents blow off during frying. Pre-Dip will also help food stay crisp longer when kept warm or on the table, and with its superb blend of flour and spice will enhance the flavors of any additional coatings giving you the results of a professional chef. Pre-Dip is highly recommended to be used with all Hook to Cook Premium Coatings.