This is my mother-in-law’s recipe. I’m really not a big ham eater, but I really, really like this ham. Make sure you save the leftovers (including the leftover sauce, drippings, and carcass) to make ham and bean soup! I’ll be posting the ham and bean soup recipe separately.
1 whole ham
Whole cloves (optional – I’ve made it without)
1 can crushed pineapple
1 ¼ cups brown sugar (should be about half of the bag)
¼ tsp cloves
¼ cup honey
¼ cup yellow mustard
You can make the sauce ahead of time, or while the ham is cooking. I usually make it a day ahead if I have a lot of other things to do while the ham is cooking.
Combine all ingredients in a medium saucepan. Cook on low, stirring occasionally, until it starts bubbling. Once it bubbles, turn the heat to the to lowest setting and cook until the brown sugar dissolves. Set aside until needed for the ham.
Preheat oven to 325°.
Put ham in roasting pan with fat side up, and score it into a lattice pattern. The lattice pattern will create squares. If using whole cloves, push one clove into each square.
Pour some water into bottom of roasting pan (basically cover the bottom of the pan enough to wet whatever falls into the bottom of the pan and keep it from burning). Cover the ham tightly with aluminum foil.
Follow the instructions on the label for the cooking time. If the label calls for a higher temperature, you can cook it on a higher temperature or lengthen the cooking time and cook it at 325°.
At last hour before the ham is done, remove the foil and spoon the sauce onto ham. Re-cover the ham and finish cooking. You may not need all of the sauce depending on the size of your ham. Save the leftover juices you don’t use if you plan to make soup with the leftover ham.
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