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READY IN 13 hr

No More Salty Easter Ham

Read Reviews (49)

"The best ham you will ever eat! This recipe has been in my family for generations and is always requested at Easter time." — Christy

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Original recipe makes 1 whole ham Change Servings

1 (10 pound) fully-cooked spiral cut ham
1 pound light brown sugar

3 cups milk
3 (20 ounce) cans crushed pineapple, drained

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Directions

Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

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PREP 12 hrs
COOK 1 hr
READY IN 13 hrs

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I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftover juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn, both from here. Also served fresh asparagus, mashed sweet potato and pear, and creamy coleslaw. Everything worked very well together.

—ValerieB333

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Most Helpful Critical Review

Dec 26, 2007

I couldnt help but look at the sodium level.Wheres "No more salty"Really high sodium?Over 5,000 mgs per serning.1,000 plus calories?Am I reading this wrong?

—Nick Tumparov

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58 Ratings

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Dec 28, 2007

I always say I don't really care for ham and I've never actually made a decent ham in my life. This recipe changed that! My kids requested ham for Christmas dinner - and this was fantastic. The first time I basted it was sorta yucky, the milk had started to curdle, the second time the ham juices had taken over and it was much better. Just a word to the wise, don't expect the juices to be able to be thickened into any kind of sauce or glaze.

—Hick Chick

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Apr 17, 2006

This was by far the best ham I have served! I did not follow to letter but should have, ie added too much milk did not drain pineapple, BUT results were fantastic. A keeper.

—FBS

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Jan 02, 2007

Wow so delicious! My husband says it is the best ham ever and the next day he fixed it with scrambled eggs and said it was even better the second day. It really does NOT taste salty which has always kept me away from ham. Not this one I loved it!! Very easy to prepare. All of my guests asked for this recipe!! Texas Caviar Seven Layer Salad great sides too!!

—cher

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Dec 25, 2007

I am giving this recipe only 4 stars because I didn't follow it exactly. I only added 1 c. milk, there was 1/4 in. in bottom of pan. I used about 1/4 lb. of brown sugar, it wasn't sticking to the ham very well. And I used 1 can of pineapple, which covered the ham very well. I also patted on a little more brown sugar on top of the pineapple. It turned out DELICIOUS!! The taste was perfect!! Definitely not too salty. Everybody loved it, especially my friend who is on a low sodium diet! I will absolutely make this again!

—KrisKoe

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Feb 14, 2007

This came out pretty good, definitely took away a lot of the saltiness considering I used a pre-cooked smoked ham and they are always really salty. I did use a little too much milk and I had a hard time gettng the brown sugar to stay on. Would like to try it again with a bigger ham, since I just used a small one. Is very nice the next day in a sandwich and I have frozen my leftovers for soup. Didn't amke me love ham, but I do like it a lot better done this way, not so spongy and salty.

—CUTIEAKC

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Dec 29, 2008

Made this for Christmas 2008. Did as the recipe said as far as preparing and refrigerating overnight. Had a 12 lb. ham & put it in a Reynolds oven bag. Drained off most of the milk prior to baking for approx. 2-1/2 hrs.

—Terry

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Nutrition

Calories
559 kcal
28%

Carbohydrates
49.6 g
16%

Cholesterol
127 mg
42%

Fat
13.4 g
21%

Fiber
0.9 g
4%

Protein
58.3 g
117%

Sodium
3004 mg
120%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No More Salty Easter Ham

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 559
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 4.7g 24 %
Cholesterol 127mg 42 %
Sodium 3004mg 120 %
Potassium 958mg 27 %
Total Carbohydrates 49.6g 16 %
Dietary Fiber 0.9g 4 %
Protein 58.3g 117 %
Sugars 47.8g
Vitamin A 3 %
Vitamin C 18 %
Calcium 14 %
Iron 26 %
** Thiamin 155 %
Niacin 179 %
Vitamin B6 73 %
Magnesium 26 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.