This is almost the exact recipe I use for my Easter and Christmas Ham. I decorate the ham the exact way as called for in this recipe. I use 2 cups brown sugar Preferably dark brown, Enough of the pineapple juice to make a wet sand consistancy, I add about a 1/4 cup of yellow mustard, 1 teaspoon ground cloves, and pour over ham then pour the rest of pineapple juice in pan and seal it with foil. I bake at 325 for 2 hours completely covered and then for about 15 minutes at 400 degrees, I baste with the juices from the bottom of pan every 5 minutes. If you completely seal the ham in the beginning, you will never have dried up juices. This is for an 8 lb or so ham. For a 12 lb ham, I would bake sealed for about 3 or 4 hours sealed and then the same for the last 15 minutes. I also thicken the juices at the end with a flour and water mix. My ham and sweet gravy has always been the talk of the dinner. My granddaughter always requests it during the holidays.

Reviewed On: Feb. 25, 2009

LOVED IT. ONLY THING I CHANGED WAS THE SUGAR. YES, I'M FROM THE SOUTH AND I LIKE UNSWEETENED CORNBREAD EXCEPT I DID ADD 2 TABLESPOONS OF SUGAR FOR MY YANKEE HUSBAND. COMPRIMISE IS WHAT IT'S ALL ABOUT. IT WAS MOIST AND HAD A VERY VERY GOOD FLAVOR. THE BUTTER , I THINK.

Reviewed On: Dec. 6, 2008