Brown Sugar Bourbon Pineapple Glazed Ham recipe

Easter at our house isn’t just about the presents; it’s about the aroma that fills the kitchen all morning, a symphony of sweet and savory notes that promises a feast to remember. And at the heart of that aroma, year after year, is our Brown Sugar-Bourbon-Pineapple-Glazed Ham. The first time I made this, I was a little nervous about the bourbon – would it be too strong? Would the pineapple be overpowering? But the moment we carved into it, releasing a wave of smoky bourbon and caramelized pineapple fragrance, all doubts vanished. The ham was incredibly moist, infused with the warm spices of the glaze, and that crispy, sticky, sweet-and-savory crust was simply irresistible. My family, usually a quiet bunch during meals, was practically buzzing with compliments. Even my notoriously picky nephew asked for seconds (and thirds!). It’s become our holiday centerpiece, a dish that not only feeds a crowd but also creates memories. Trust me, this Brown Sugar-Bourbon-Pineapple-Glazed Ham is more than just a recipe; it’s a holiday tradition in the making. Let me share the magic with you, so you can experience the joy of this incredible dish in your own home.

Brown Sugar-Bourbon-Pineapple-Glazed Ham: The Ultimate Holiday Centerpiece

This Brown Sugar-Bourbon-Pineapple-Glazed Ham recipe is your ticket to creating a show-stopping centerpiece for any holiday gathering, family dinner, or special occasion. Imagine a succulent, juicy ham, infused with the rich flavors of bourbon and brown sugar, and perfectly complemented by the tangy sweetness of pineapple. This isn’t just any ham; it’s a flavor explosion that will have your guests raving. We’re talking about a balance of smoky, sweet, and savory notes, all harmonizing to create a truly unforgettable culinary experience. Whether it’s Christmas, Easter, Thanksgiving, or just a weekend celebration, this Brown Sugar-Bourbon-Pineapple-Glazed Ham is guaranteed to be the star of the show. It’s surprisingly easy to make, yet delivers restaurant-quality results that will impress even the most discerning palates. Say goodbye to dry, bland ham and hello to a moist, flavorful, and utterly delicious holiday masterpiece! Let’s dive into the ingredients and steps to create this sensational dish.

Ingredients for Brown Sugar-Bourbon-Pineapple-Glazed Ham

The secret to an extraordinary Brown Sugar-Bourbon-Pineapple-Glazed Ham lies in the quality and combination of ingredients. Here’s what you’ll need to create this delectable holiday centerpiece:

• 1 (8-10 pound) Bone-in, Fully Cooked Ham: Choosing the right ham is crucial. A bone-in ham will offer more flavor and moisture compared to boneless. Look for a fully cooked ham (city ham), as this recipe focuses on glazing and heating it through, not fully cooking it from raw. Spiral-cut hams work wonderfully as the glaze penetrates between the slices, ensuring maximum flavor in every bite. A shank portion or butt portion ham will both work; choose based on your preference for leaner or richer meat.
• 1 cup Brown Sugar, packed: Brown sugar is the foundation of our glaze, providing sweetness and a beautiful caramelized crust. Use dark brown sugar for a richer, molasses-like flavor, or light brown sugar for a slightly milder sweetness. Packed brown sugar ensures accurate measurement.
• 1 cup Bourbon: Bourbon adds a warm, smoky depth that perfectly complements the sweetness of the brown sugar and pineapple. Choose a good quality bourbon that you enjoy drinking. The flavor of the bourbon will be noticeable in the glaze, so opting for a mid-range option is recommended. If you prefer a milder bourbon flavor, you can use a less robust variety.
• 1 (20 ounce) can Pineapple Slices in Juice, undrained: Pineapple provides a tangy sweetness and tropical note that balances the richness of the ham and bourbon. Using pineapple slices in juice ensures you get both the solid fruit and the flavorful juice, which is incorporated into the glaze. Do not drain the can; we need the juice!
• 1/4 cup Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor to the glaze, cutting through the sweetness and richness. It also helps to emulsify the glaze, giving it a smooth and glossy texture.
• 2 tablespoons Apple Cider Vinegar: Apple cider vinegar provides a touch of acidity that brightens the glaze and balances the sweetness. It also tenderizes the ham slightly and enhances the overall flavor profile. White wine vinegar can be substituted if needed.
• 1 tablespoon Worcestershire Sauce: Worcestershire sauce adds a savory umami depth that complements the bourbon and brown sugar beautifully. It enhances the complexity of the glaze and adds a subtle savory note.
• 1 teaspoon Ground Cinnamon: Cinnamon adds warmth and spice, enhancing the holiday flavors of the ham. It pairs wonderfully with brown sugar, bourbon, and pineapple, creating a cozy and festive aroma and taste.
• 1/2 teaspoon Ground Cloves: Cloves provide a pungent, warm spice that adds depth and complexity to the glaze. Use ground cloves sparingly, as they can be quite strong. They complement the cinnamon and other glaze ingredients perfectly.
• 1/4 teaspoon Ground Nutmeg: Nutmeg adds a subtle warmth and nutty flavor that rounds out the spice profile of the glaze. It enhances the overall holiday feel and adds a touch of elegance to the dish.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and balances the sweetness of the glaze. It enhances the savory notes of the ham and adds a subtle bite.

Ingredient Notes for Success:

• Ham Type Variations: While a bone-in, fully cooked spiral-cut ham is recommended, you can also use a boneless ham or a picnic ham (though cooking times may vary). Adjust cooking times accordingly and ensure any ham you use is fully cooked before glazing and baking.
• Bourbon Alternatives: If you prefer to avoid bourbon, you can substitute it with apple juice, pineapple juice, or even dark rum for a slightly different flavor profile. However, bourbon contributes a unique smoky depth that is central to this recipe’s flavor.
• Pineapple Freshness: While canned pineapple slices are convenient and work perfectly in this recipe, you can also use fresh pineapple. If using fresh pineapple, core and slice it into rings or chunks, and use pineapple juice instead of the canned juice for the glaze.
• Spice Customization: Feel free to adjust the spices to your liking. If you prefer a spicier glaze, add a pinch of red pepper flakes. For a more pronounced cinnamon flavor, increase the cinnamon slightly. Experiment to find your perfect spice blend.
• Mustard Options: While Dijon mustard is recommended for its smooth flavor, you can also use whole grain mustard for a slightly coarser texture and more pronounced mustard flavor. Yellow mustard can be used in a pinch, but Dijon provides a more refined taste.

Step-by-Step Instructions for the Perfect Glazed Ham

Follow these detailed instructions to create a show-stopping Brown Sugar-Bourbon-Pineapple-Glazed Ham that will be the highlight of your holiday feast:

Step 1: Prepare the Ham

• Preheat Oven: Preheat your oven to 325°F (160°C). This moderate oven temperature ensures the ham heats through gently without drying out, while allowing the glaze to caramelize beautifully.
• Remove Ham from Packaging: Carefully remove the ham from its packaging and discard any wrapping or plastic netting.
• Score the Ham (Optional but Recommended): If you are using a whole ham that is not spiral-cut, score the surface of the ham in a diamond pattern. Make shallow cuts, about ¼-inch deep, across the surface of the ham in one direction, and then repeat in the opposite direction to create diamonds. Scoring helps the glaze penetrate the ham and also creates visually appealing caramelized edges. Spiral-cut hams are already scored.
• Place Ham in Roasting Pan: Place the ham cut-side down in a large roasting pan. Use a roasting rack if you have one, as this will allow for better air circulation and prevent the bottom of the ham from becoming soggy. If you don’t have a rack, you can use crumpled foil to elevate the ham slightly.

Step 2: Make the Brown Sugar-Bourbon-Pineapple Glaze

• Combine Glaze Ingredients: In a medium saucepan, combine the brown sugar, bourbon, undrained canned pineapple slices (including the juice), Dijon mustard, apple cider vinegar, Worcestershire sauce, ground cinnamon, ground cloves, ground nutmeg, and black pepper.
• Simmer and Thicken: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the brown sugar is completely dissolved. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the glaze has slightly thickened and reduced. The glaze should be thick enough to coat the back of a spoon but still pourable. Simmering allows the flavors to meld together and intensifies the glaze.
• Remove Pineapple Slices (Optional): If you prefer a smoother glaze, you can remove the pineapple slices from the glaze using a slotted spoon before brushing it onto the ham. However, many recipes keep the pineapple slices in the glaze to add little bits of caramelized pineapple to the ham as it bakes. You can also roughly chop the pineapple slices and add them back to the glaze for a chunkier texture.

Step 3: Glaze and Bake the Ham

• Brush Ham with Glaze: Using a pastry brush, generously brush about half of the prepared glaze all over the ham, ensuring you get into any scores or spiral cuts. Reserve the remaining glaze for basting later.
• Bake the Ham: Pour about 1 cup of water or pineapple juice into the bottom of the roasting pan. This creates steam, which helps to keep the ham moist during baking. Cover the roasting pan tightly with foil. Bake in the preheated oven for approximately 10-12 minutes per pound, or until the ham is heated through. For an 8-10 pound ham, this will be about 1 hour 20 minutes to 2 hours. Use a meat thermometer to ensure the internal temperature of the ham reaches 140°F (60°C). Since the ham is fully cooked, we are just reheating it and glazing it.
• Baste and Glaze Again: After about 1 hour of baking, remove the foil from the roasting pan. Increase the oven temperature to 375°F (190°C). Brush the ham with another layer of the glaze. Baste the ham with the pan juices. Return the ham to the oven, uncovered, and continue to bake for another 20-30 minutes, basting with the remaining glaze and pan juices every 10 minutes, until the glaze is beautifully caramelized and sticky, and the ham is heated through and glistening. The sugars in the glaze will caramelize and create a delicious crust. Watch carefully during this final glazing stage to prevent the glaze from burning.

Step 4: Rest and Serve

• Rest the Ham: Once the ham is beautifully glazed and heated through, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more moist and flavorful final product. Do not skip this step!
• Carve and Serve: Carve the Brown Sugar-Bourbon-Pineapple-Glazed Ham and arrange it on a serving platter. Drizzle any remaining pan juices over the ham for extra flavor and moisture. Garnish with fresh pineapple wedges, orange slices, or fresh herbs like rosemary or thyme for a beautiful presentation. Serve hot and enjoy!

Tips for Perfecting the Instructions:

• Don’t Overbake: Since the ham is fully cooked, the goal is to reheat it and caramelize the glaze. Overbaking will dry out the ham. Use a meat thermometer to ensure it reaches 140°F (60°C) and avoid overcooking.
• Generous Glazing: Don’t be shy with the glaze! Apply it generously in multiple layers, basting frequently during the final baking stage to create a thick, sticky, flavorful crust.
• Watch for Burning: Keep a close eye on the ham during the final glazing stage, as the sugars in the glaze can burn easily at higher temperatures. If the glaze starts to darken too quickly, reduce the oven temperature slightly or tent the ham loosely with foil.
• Pan Juices are Gold: Don’t discard the pan juices! These are incredibly flavorful and can be drizzled over the carved ham, served as a sauce on the side, or used to make a delicious gravy.
• Make Ahead Options: The glaze can be made a day or two in advance and stored in the refrigerator. The ham can also be baked ahead of time and reheated gently before glazing. However, for the best results, glaze and bake the ham closer to serving time.

Nutrition Facts of Brown Sugar-Bourbon-Pineapple-Glazed Ham

This Brown Sugar-Bourbon-Pineapple-Glazed Ham is a delicious and satisfying dish, but it’s important to be mindful of its nutritional content, especially when considering portion sizes. Here’s a general nutritional breakdown per serving:

• Serving Size: Approximately 4 ounces (113 grams) of ham (this is an estimate, and serving sizes can vary based on carving).
• Servings per recipe: Approximately 20-24 servings (depending on the size of the ham and serving portions).

Approximate Nutritional Values Per Serving (estimated):

• Calories: 300-350 calories
• Total Fat: 15-20 grams
  • Saturated Fat: 5-7 grams
  • Monounsaturated Fat: 7-9 grams
  • Polyunsaturated Fat: 2-3 grams
• Cholesterol: 70-90 mg
• Sodium: 800-1200 mg (sodium content can vary significantly depending on the type of ham used and curing process)
• Total Carbohydrates: 20-25 grams
  • Dietary Fiber: 0-1 gram
  • Sugars: 18-22 grams (mostly from brown sugar and pineapple)
• Protein: 20-25 grams

Nutritional Highlights & Considerations:

• High in Protein: Ham is a good source of protein, which is essential for muscle building and satiety.
• Source of B Vitamins: Ham contains various B vitamins, including B12, niacin, and thiamine, which are important for energy metabolism and nerve function.
• Moderate in Fat: Ham contains a moderate amount of fat, with a portion being saturated fat. Choose leaner cuts of ham and trim visible fat to reduce fat intake.
• High in Sodium: Ham is naturally high in sodium due to the curing process. Be mindful of sodium intake, especially if you are watching your sodium levels.
• Sugar Content: The glaze contributes a significant amount of sugar to this dish. While it adds to the delicious flavor, be aware of the sugar content, especially if you are managing blood sugar levels.
• Calorie Dense: Ham, especially with a rich glaze, is calorie-dense. Portion control is key to enjoying this dish as part of a balanced diet.

Note: Nutritional values are estimates and can vary based on the specific type of ham used, the exact ingredients in the glaze, and portion sizes. For more precise nutritional information, you can use online nutritional calculators with specific ingredient brands and quantities. Consider balancing this richer dish with lighter, vegetable-based side dishes to create a well-rounded and nutritious meal.

Preparation Time for Brown Sugar-Bourbon-Pineapple-Glazed Ham

Planning your time is essential when preparing a holiday centerpiece like Brown Sugar-Bourbon-Pineapple-Glazed Ham. Here’s a breakdown of the preparation time:

• Prep Time: 20-25 minutes (This includes removing ham from packaging, scoring (if needed), making the glaze, and preheating the oven).
• Cook Time (Baking): 1 hour 40 minutes to 2 hours 30 minutes (This includes initial baking covered, and final glazing and caramelizing uncovered. Actual time depends on ham size and oven).
• Resting Time: 15-20 minutes (Essential for juicy ham and allows for easier carving).

Total Time: Approximately 2 hours 15 minutes to 3 hours 15 minutes (from start to finish).

Time-Saving Tips:

• Make Glaze Ahead: The glaze can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This can save you about 20 minutes on the day of cooking. Simply reheat the glaze gently before using.
• Shop Smart: Purchase a spiral-cut ham to eliminate the need for scoring, saving you a few minutes of prep time.
• Assemble Ahead (Partially): You can place the ham in the roasting pan and prepare the glaze the day before. Store the ham (covered) in the refrigerator and the glaze separately. On the day of cooking, simply bring the ham to room temperature for about 30 minutes before glazing and baking.
• Utilize Kitchen Tools: Using a good quality pastry brush and a meat thermometer will streamline the glazing and baking process. A roasting rack, if available, also aids in even cooking.
• Clean Up as You Go: Clean up your workspace as you go to minimize post-cooking cleanup time. Wash utensils and the saucepan while the ham is baking.

Is it worth the time? Absolutely! While this Brown Sugar-Bourbon-Pineapple-Glazed Ham requires a few hours of preparation, most of it is hands-off baking time. The incredible flavor, the impressive presentation, and the joy it brings to your holiday table make it well worth the effort. The aroma alone that fills your kitchen is a reward in itself. This is a dish that’s meant to be savored and enjoyed, and the time invested translates directly into a memorable and delicious holiday centerpiece.

How to Serve Your Brown Sugar-Bourbon-Pineapple-Glazed Ham: Serving Suggestions

Your magnificent Brown Sugar-Bourbon-Pineapple-Glazed Ham is ready to be served and enjoyed! Here are some delightful serving suggestions to make your holiday meal truly special:

• Classic Holiday Dinner:
  • Sides: Pair your glazed ham with classic holiday side dishes that complement its sweet and savory flavors. Consider:
    • Creamy mashed potatoes
    • Scalloped potatoes
    • Sweet potato casserole
    • Green bean casserole
    • Roasted asparagus or green beans
    • Dinner rolls or biscuits
    • Cranberry sauce (homemade or store-bought)
    • Stuffing or dressing (traditional or cornbread)
    • Macaroni and cheese
  • Presentation: Arrange the carved ham beautifully on a large platter, garnished with fresh pineapple wedges, orange slices, fresh rosemary sprigs, or thyme. Surround the platter with your chosen side dishes for a visually stunning holiday spread.
• Carving and Serving Tips:
  • Carving Station: Set up a carving station with a large cutting board, a sharp carving knife, and a carving fork. This allows for easy serving and encourages guests to help themselves.
  • Pre-Carved Platter: For easier serving, you can carve the entire ham ahead of time and arrange the slices on a platter. Keep it warm in a low oven or serve at room temperature.
  • Gravy or Pan Sauce: Serve the flavorful pan juices as a sauce or make a simple gravy using the pan drippings thickened with a cornstarch slurry or roux. This adds extra moisture and flavor to the ham.
• Serving Temperature:
  • Hot: Serve the Brown Sugar-Bourbon-Pineapple-Glazed Ham hot from the oven for the most traditional holiday experience.
  • Warm: It can also be served warm or at room temperature, especially for buffet-style gatherings. The glaze is delicious at any temperature.
• Leftover Ham Ideas:
  • Ham Sandwiches: Use leftover ham for delicious sandwiches the next day. Add cheese, lettuce, tomato, and your favorite condiments.
  • Ham and Bean Soup: Make a hearty and flavorful ham and bean soup using leftover ham bone and meat.
  • Ham Fried Rice: Dice leftover ham and add it to fried rice for a protein-packed and flavorful meal.
  • Ham Quiche or Frittata: Incorporate diced ham into quiches, frittatas, or omelets for a savory breakfast or brunch.
  • Ham and Cheese Casserole: Create a comforting ham and cheese casserole with pasta or potatoes for a simple weeknight dinner.
  • Ham Salad: Make a classic ham salad for sandwiches or crackers.
  • Cuban Sandwiches: Use sliced ham in authentic Cuban sandwiches.
• Beverage Pairings:
  • Wine: Pair your Brown Sugar-Bourbon-Pineapple-Glazed Ham with wines that complement its sweetness and savory notes. Consider:
    • Off-dry Riesling
    • Gewürztraminer
    • Pinot Noir
    • Rosé
  • Beer: Craft beers like amber ales or brown ales can pair nicely with the ham.
  • Bourbon Cocktails: For a true bourbon lover, serve bourbon-based cocktails like an Old Fashioned or a Manhattan.
  • Non-Alcoholic Options: Sparkling cider, pineapple juice, or iced tea are refreshing non-alcoholic choices.

By considering these serving suggestions, you can create a memorable and delicious dining experience centered around your spectacular Brown Sugar-Bourbon-Pineapple-Glazed Ham.

Additional Tips for the Most Delicious Brown Sugar-Bourbon-Pineapple-Glazed Ham

To truly elevate your Brown Sugar-Bourbon-Pineapple-Glazed Ham and ensure it’s the best it can be, consider these five additional tips:

1. Choose the Right Ham for Your Needs: Consider the size of your gathering and your flavor preferences when selecting your ham. A bone-in ham will generally be more flavorful and moist, but can be more challenging to carve. A boneless ham is easier to carve, but may be slightly less flavorful. Spiral-cut hams are convenient for glazing penetration and serving, but can dry out slightly faster if overcooked. For a smaller gathering, a half ham might be sufficient. For a large crowd, a whole ham is the way to go. Think about the type of ham (city ham, country ham – city ham is what we want for this recipe) and the cut (shank or butt portion) based on your preferences for leaner or richer meat.
2. Don’t Skimp on the Bourbon (or Choose Wisely): The bourbon is a key flavor component in this glaze. Use a bourbon that you enjoy drinking, as its flavor will shine through in the finished ham. A mid-range bourbon with notes of caramel, vanilla, and spice will complement the brown sugar and pineapple beautifully. If you prefer a milder bourbon flavor, choose a less robust variety. And while the alcohol cooks off during baking, if you are strictly avoiding alcohol, consider using a non-alcoholic bourbon alternative or substituting with apple juice or pineapple juice, but know that the depth of flavor will be different.
3. Baste, Baste, Baste for Maximum Flavor and Moisture: Basting is crucial for a moist and flavorful Brown Sugar-Bourbon-Pineapple-Glazed Ham. Basting with the pan juices and glaze every 10-15 minutes during the final uncovered baking stage keeps the ham moist and helps to build up that beautiful, sticky, caramelized crust. Don’t be afraid to be generous with the basting. It’s what truly infuses the ham with flavor and prevents it from drying out. Set a timer to remind yourself to baste regularly during this stage.
4. Let the Ham Rest Properly Before Carving: Resting the ham after baking is absolutely essential for juicy, tender slices. Allowing the ham to rest for at least 15-20 minutes, tented loosely with foil, allows the juices to redistribute throughout the meat. If you carve it immediately after removing it from the oven, those juices will run out, resulting in drier ham. Patience is key here! Use this resting time to finish preparing your side dishes or set the table.
5. Embrace the Caramelization, But Watch for Burning: The goal is a beautifully caramelized, sticky glaze, but it’s a fine line between caramelized and burnt. Keep a close eye on the ham during the final uncovered baking and glazing stage. If the glaze starts to darken too rapidly or the edges begin to burn, reduce the oven temperature slightly or tent the ham loosely with foil to slow down the caramelization. You want a deep golden brown, sticky glaze, not a blackened, burnt one. The sugars in the glaze are prone to burning, so vigilance is important during this final step.

Frequently Asked Questions About Brown Sugar-Bourbon-Pineapple-Glazed Ham (FAQ)

Here are answers to some frequently asked questions about making Brown Sugar-Bourbon-Pineapple-Glazed Ham to help you achieve perfect results:

Q1: Can I use a boneless ham for this recipe?

A: Yes, you can use a boneless ham for this recipe. Boneless hams are often easier to carve and serve. However, bone-in hams tend to be more flavorful and moist. If using a boneless ham, follow the recipe instructions, but be aware that cooking times may be slightly shorter. Always use a meat thermometer to ensure the ham is heated through to 140°F (60°C). Boneless hams may also benefit from slightly less baking time to prevent them from drying out, as they lack the moisture-retaining bone.

Q2: Can I substitute the bourbon in the glaze?

A: Yes, if you prefer to avoid bourbon or don’t have it on hand, you can substitute it. Good non-alcoholic substitutes include apple juice, pineapple juice, or even dark rum extract (use sparingly, as it’s concentrated). Apple juice will provide a fruity sweetness, while pineapple juice will enhance the pineapple flavor profile. Keep in mind that substituting the bourbon will alter the flavor profile, and you will lose the signature smoky depth that bourbon contributes. For a closer flavor profile, you might consider using a non-alcoholic bourbon alternative, which are becoming more widely available.

Q3: Can I make the Brown Sugar-Bourbon-Pineapple-Glazed Ham ahead of time?

A: You can prepare components of the Brown Sugar-Bourbon-Pineapple-Glazed Ham ahead of time. The glaze can be made up to 2-3 days in advance and stored in the refrigerator. You can also bake the ham a day ahead of time and then reheat it gently before glazing. However, for the best results in terms of moisture and glaze quality, it’s recommended to glaze and bake the ham closer to serving time. If you do bake the ham ahead, reheat it covered in a low oven (around 250°F or 120°C) until warmed through before glazing and caramelizing.

Q4: How do I store leftover Brown Sugar-Bourbon-Pineapple-Glazed Ham?

A: Store leftover Brown Sugar-Bourbon-Pineapple-Glazed Ham in an airtight container in the refrigerator for up to 3-4 days. For best quality, slice the ham and store it with some of the pan juices to keep it moist. Reheat leftover ham gently in the oven, microwave, or skillet until warmed through. Avoid overheating, as this can dry out the ham. Leftover ham is delicious in sandwiches, soups, casseroles, and many other dishes.

Q5: Can I double the glaze recipe?

A: Yes, you can easily double the glaze recipe if you prefer a thicker glaze or want extra glaze for serving on the side. Doubling the glaze is a good idea if you are using a very large ham (over 10 pounds) or if you simply like a very heavily glazed ham. The glaze is delicious and versatile, so having extra on hand is never a bad idea. You can store leftover glaze in the refrigerator and use it for basting other meats or even as a sauce for grilled chicken or pork.

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