Ingredients
- 1 (6- to 8-pound) smoked ham
- 2 tablespoons prepared mustard
- 1 cup firmly-packed brown sugar
- 1/2 cup honey
- Whole cloves
- Unsweetened slices fresh or canned pineapple rings
- Maraschino Cherries
- 1 cup slightly sweet white wine
- 1 cup ginger ale or 7 Up
DIRECTIONS:
- Preheat oven to 250 degrees F. or if pressed for time, 300 degrees F. Remove the rind from the ham and most of the fat, leaving an even layer about 1/8-inch thick. Place the ham in a roasting pan lined with heavy-duty aluminum foil (this will eliminate a nasty clean-up later).
- Score the fat on the ham (making a diamond pattern). Hams are usually decorated in the traditional manner of scoring (making diagonal slashes in the fat with a sharp knife to form diamond shapes, studding with whole cloves, and glazing).
- In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks. Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring, secure maraschino cherries with toothpicks.
- Bake the ham, fat side up, covered in foil from 2 to 4 hours (depending on the size and weight of your ham) or until internal temperature reads 140 degrees F. on a meat thermometer. Glaze and baste every 30 minutes with equal parts wine and ginger ale, or ginger ale only. Later in the cooking, baste with pan juices.
- When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.
- When slicing, cut away the rind and any excess fat. Then cut into slices, as thin as possible.
- Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.
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