I made this as written the first time, except I used a bone-in ham & didn't add the pineapple rings on the outside nor the water, but I used a disposible tin pan so I didn't need water & didn't want to dilute the sauce. The 2nd time I added spicy brown mustard- made it during the holidays & we had leftovers plus incredible ham & cheese sandwiches on crusty Italian bread for several days. Each time I used a pre-cooked [smoked] ham so I only heated at 20 minutes/lb. at 325 degrees and it came out perfect & juicy [didn't want overcooked dried out ham!] Bonus: both times got a meaty bone for home made pea soup later in the week!
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I made this as written the first time, except I used a bone-in ham & didn't add the pineapple...