Prep 30 mins
Cook 2 hrs
This ham recipe was given to my mother by a mom & pop restaraunt owner. The owner did all of her own cooking and had a little restaraunt right on the corner of our street. Everyone raved about her ham. My mother helped her out a lot so she gave mom the recipe. Everyone raves about this ham at Christmas and Easter! The secret is to slice it soon after it is done and let the slices sit in the juice in the fridge. Then when you are ready to serve, reheat at 350 in the oven right in the roaster with the juice. Leftovers are great on a soft roll with butter. Prep and cook time is approximate.
- Place all except ham in a roaster pan, stirring well till brown sugar is dissolved.
- Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham.
- Place ham in juice mixture and bake covered at 350 for at least a couple of hours.
- Baste well with baster every 30 minutes until done.
- Serving size 4 oz.
I made this today for Thanksgiving - I had a 17 pound bone-in whole ham and followed the receipe exactly, using the cooking instructions that came with the ham (it cooked for 5 hours). I let it rest for 15 minutes once out of the oven, then sliced it while in the roasting pan, laying the slices in a small stockpot, ladling the juice over each layer as I went. I did this because the ham was too heavy and hot for me to lift from the roasting pan. I've cooked quite a few different ham receipes, none of them twice - THIS one, however, is a keeper! An absolute keeper. The ham was amazingly moist, very flavourful, and my family just could not get enough of it. Thank you so much for sharing this wonderful receipe, it will be inserted into my kitchen binder of keeper receipes.
Oh wow. This was the first ham I ever made, and I'll probably use this recipe forever. I made this ham for Christmas Eve and it was absolutely amazing. I used a 10lb boneless ham given out by my company for the holidays. I made a couple of very minor tweaks. I was low on brown sugar, so I used about a cup of brown sugar and a cup of honey. I also wanted the traditional Christmas look, so about 45 minutes before it was done, I added pineapple slices and cherries on top. I pinned the pineapples with toothpicks and the cherries with cloves. Three out of four of us agreed that it was the best ham we'd ever had. All of us went back for seconds, and some for thirds. Absolutely amazing.
I chose to make this recipe for us.
It was not sweet. The ham came out so moist.
This is one baked ham recipe I will be making again.