Nanna's Baked Ham
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.
Photo Credit:
Ingredients
Instructions
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.
Yield:
Preparation Method
Occasions
Category
Course
Source
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Leave a Comment