This is a wonderful baked ham recipe with a glaze that adds flavor and shine. It’s just like the ham our families made for the holidays—moist with a sweet and spicy taste.
The ham was submittd by a reader who says, “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.”
Must make sure you start with a fully cooked ham. (Most hams are fully-cooked these days.)
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.
1 very lean large ham with bone in
1/2 cup brown sugar
1/2 (1 stick) cup butter
30 whole cloves
1 can pineapple rings in juice
Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In a 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 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, spread the prepared sauce all over ham. Bake for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 30 minutes. Remove from oven, baste again and serve.