Nanna's Baked Ham
“My Nanna used to make this ham on Christmas and Easter. She always served it with her special baked macaroni and cheese. It was a match made in heaven, and in her memory I share this recipe with you.”
This ham has a wonderful holiday glaze which adds flavor and shine. For the moistest ham, here are some cooking tips:
- Always place the ham cut-side down in a baking pan. You can also tent with foil.
- Every 20 minutes or so, brush the ham with glaze and baste it with the pan juices.
- Before carving your baked ham, let it rest 15 minutes to redistribute juices and firm up the meat.
- Keep the ham bone! Use it to add great flavor to soups, stews, and greens.
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Ingredients
Instructions
Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.
Place ham in roasting pan face-down. With a good sharp knife score the skin in a pattern. Push in cloves until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for ½ hour. Remove from oven, baste again and serve.
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