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The Classic: Baked Ham with Pineapple

by Kelly

What kid doesn’t like ham with pineapple? This dish is especially festive looking with the addition of cherries and is often served at Christmas and Easter.

Baked Ham with Pineapple

1 FULLY COOKED smoked picnic shoulder ham, about 5 pounds
1 can (15 oz) pineapple slices in juice
1/4 c light brown sugar, packed
1/4 c honey
few Maraschino cherries (optional)

Preheat oven to 325 degrees. Place ham on a rack in a baking pan, fat side up. Cover loosely with foil; bake for about 2-1/2 hours (or 30 minutes a pound) until internal temperature registers 140 degrees on meat thermometer.

Drain pineapple, reserving 1/4 c of juice. Combine pineapple juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally. Using a brush, baste ham with about half of the mixture (*). Arrange pineapple slices and cherries on ham. Glaze again. Bake for additional 30 minutes at 325°, basting occasionally.

(*) If you want to skip the honey and brown sugar, many recipes in the South substitute a can of cola.

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Posted in Holidays, Meats on May 21st, 2007

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If you flip through the pages of a number of kids’ magazines, you get the impression that kids’ meals should be Michelin affairs, complete with matching dishware and veggies cut to resemble the works of impressionist painters.

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