Spiked Ham with Glazed Tropic Sauce

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Use whole boneless ham (recommenced)
Hook to Cook Coconut Coating
Hook to Cook Pre-Dip
Chunked Pineapple
Maraschino Cherries
Wooden Skewers

Cut off one end (about 1/3) Cube into 1” cubes, remove rind and set aside.

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.

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