Christmas Honey Baked Ham with Pineapple — A Retro Recipe
A honey baked ham with pineapple and brown sugar glaze is the perfect easy dish to make for holiday entertaining. This Christmas recipe reminds me so much of being a kid and smelling ham cooking in the oven while I played with my toys that Santa brought me.
My mom would always make this type of ham for the holidays, and it is as good today as it was back then. It’s such a special treat because when else do you ever think to make a ham?
I had an early Christmas dinner this past weekend with some family and friends and everyone went crazy over the ham. It’s simple to make and it looks so beautiful with the golden pineapple slices on top.
I guarantee that if you make this ham it will be a hit for your holiday dinner and everyone will want to know how you did it. Just tell them that you made it with love, and a little help from your friend Sugar.
Have a Merry Christmas and God Bless!
Fully cooked bone in smoked ham (any weight)
1 cup ginger ale
2 cups brown sugar
1 cups of honey
12 whole cloves (optional)
12 maraschino cherries
1 (20 oz) can of sliced pineapple in pineapple juice, reserve juice
Preheat oven to 325°F.
In a small sauce pan over medium high heat add the juice from the can of sliced pineapple, brown sugar, honey, and ginger ale. Cook over medium high heat until sauce thickens slightly, around 5 -10 minutes.
Place ham in a baking pan. Score top of ham and cover with heavy-duty foil. Bake for about 30 minutes. Remove ham and baste with glaze. Cover and bake again, basting every 30 minutes. Your ham will need to cook about 10 minutes per pound so be sure to figure on the proper cooking time for the size of the ham you make.
The last 30 minutes of cooking time remove ham from oven. Place the pineapple slices all over the top of the ham and in the middle of the slice secure a cherry with a tooth pick. If using the clove stick one into each cherry. Baste again and bake uncovered for 30-45 minutes so that the ham and the pineapple’s turn a nice golden color.
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