Do you like baked ham? I do that's for sure! Sometimes I like it just baked as is, then other times I absolutely love it with a brown sugar-pineapple glaze. A good smoked ham can't be beat. The butt portion is meatier but I also love a good shank which is what this cut of ham is today.
You could of course use pineapple slices with cherry in the middle or some cloves inserted into the cuts but today I used what I had, which were chunks. It is called making do, results are the same delicious ham! This is how I bake mine sometimes...
This ham weighed 10 1/2 Lbs. It is to be cooked 18 minutes per pound. I cooked mine a little longer because I love for it to be fork tender.
You probably notice that the ham toward the front is very dark. In fact, it is darker than I like but with this Electrolux Oven I can't use foil! One of the many cons and I will review my views on these appliances later on that subject. I have to say that it does have the best flavor to it. Your ham won't be this dark if you can cover yours...Check out the pan it was my great grandmother Dolly's Pan.
BROWN SUGAR PINEAPPLE BAKED HAM
What you will need:
Smoked Ham of your choice Butt or Shank
Basting Sauce
Mix this up 30 minutes before predicted time for your ham to be fully cooked:
Basting Sauce
Mix this up 30 minutes before predicted time for your ham to be fully cooked:
- 1/2 box of brown sugar light or dark brown
- 1 can pineapple slices, you will use the juice for baste and slices for decorating
- 1 Tablespoon or more your choice of Yellow Mustard
- cloves (optional)
- Broth from ham baking. Carefully suction from pan in the oven.
- Mix together until smooth
Preheat oven to 325 degrees
- Wash your ham thoroughly
- Place in deep pan
- Put 1 cup of water in the bottom of pan
- Cover with lid or foil if possible
**I used to take skin off of ham at beginning as Mama had shown me but in later years she has shown me to leave the skin on until you go to baste and the ham will be more moist.**
- Check your weight and set your time (half butt or shank bone in cook 18-25 minutes)
- When time is 30 minutes short of estimated remove ham from oven
- Carefully remove that skin leaving the fat underneath in tact
- Score the fat into little squares ~ being careful not to cut into the ham itself.
- Place whole cloves into the cut corners if desired.
- Place pineapple slices on with toothpicks if desired with a cherry in the middle. Looks very pretty
Adding the Glaze to ham:
Use a baster or simply pour half of the mixture over the ham
Place back into oven and bake for 15 minutes
Take out pour rest of mixture on ham
bake again for 15 minutes
**If needed add a little more water to the bottom of pan to prevent from drying out**
Also
**If
you want to bake your ham for a longer period of time do so and simply
baste with liquid in bottom of pan, which by now will be basting mixture
and a little more broth.**
When Ham is done to your liking remove from oven and let rest for about 15 minutes before slicing. (If you can stand to for that long without touching)
My daughter Carly did this for our Thanksgiving Meal and it was so delicious! Isn't her spiral ham beautiful?
I don't know what we would have done without her cooking with Mama "Dot" being so sick. The child can cook, I'm so proud of her! I'm blessed with two fine young ladies!
(It is impossible to do so with the spiral ham but with the smoked unsliced ham you will be able to push your toothpicks into the pineapple and cherries)
Serve with sides of your choice. I tend to have homemade potato salad, deviled eggs and vegetable of choice
