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Easter Ham
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Description
This is my mom’s recipe for baked ham that we always serve on Easter Sunday. It’s easy, scrumptious and can be made up to 2 days in advance!
Ingredients
- 8 pounds Boneless Precooked Ham
- ¼ cups Whole Cloves
- 1 cup Brown Sugar
- 8 ounces, weight Canned Crushed Pineapple
- 2 cups Ginger Ale
Preparation
1. Preheat oven to 325ºF.
2. Score ham by making diagonal cuts across ham, lengthwise and across.
3. Stud with cloves.
4. Place ham in roasting pan. Pack top of ham with brown sugar. Drain pineapple juice into roasting pan and pack crushed pineapple on top of brown sugar. Pour ginger ale into bottom of pan.
5. Cover tightly with aluminum foil, place in preheated oven and bake for 1 1/2 hours.
6. Remove ham from oven, turn oven temperature up to 450ºF, remove aluminum foil and place ham back in oven for 10 minutes to caramelize the sugar and pineapple on top of ham.
Slice and serve with juices on the side, in a gravy boat.
Note: Any ham will work, be sure to adjust the cooking time to suit the size and type of ham. You can prepare the ham up to 2 days ahead and keep it in the refrigerator until ready to bake.
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