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.
Was this review helpful?
38 users found this review helpful
This is almost the exact recipe I use for my Easter and Christmas Ham. I decorate the ham the...