Thursday, December 20, 2012

Baked Ham with Pineapple & Brown Sugar Glaze
This is the most festive presentation for a baked ham ever. I make this once or twice a year. This will be our Christmas ham again this year alongside a standing rib roast for the real meat eaters in the family. The recipe and picture above are compliments of the "Little Shamrocks" website. Please visit them at


·         1/2 Ham (your choice of your favorite cut) shank-end hams contain less gristle and fat and are easier to carve than butt-end hams.

·         1    Can pineapple slices, drained (reserve liquid)

·         1    Small jar maraschino cherries (reserve liquid)

·         1/3 Cup packed brown sugar

·         Whole cloves

Preheat Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe (about 2 1/2 hours for an 8-pound ham; about 31/2 hours for a 16-pound ham). Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.

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