Pineapple and honey help to flavor this tasty smoked shoulder ham.
Ingredients:
- 1 smoked picnic shoulder, fully cooked, about 5 to 7 pounds
- 1 can (15 ounces) pineapple slices in juice
- 1/4 cup light brown sugar, packed
- 1/4 cup honey
- Maraschino cherries
- whole cloves
Preparation:
Remove skin from ham; place on a rack in a baking pan, fat side up. Cover
loosely with aluminum foil; bake at 325 degrees for about 30 minutes a
pound, or to 140 degrees on meat thermometer.
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally.
Remove foil from ham; score fat in a diamond pattern. Brush ham with
pineapple-honey mixture. Arrange pineapple slices and cherries in a
pattern over the top of the ham, securing with toothpicks. Stud with
cloves, if desired, and brush again with pineapple-honey mixture. Bake an
additional 30 minutes at 325°, basting with pineapple-honey
mixture.
Serves about 10 to 12.
More Ham Recipes
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Baked Ham With Brown Sugar Mustard Glaze
Ham With Cola and Maple Glaze
Baked Ham With Simple Peach Mustard Glaze
