Recipe by keen5
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.
Top Review by Roo in the Kitchen
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.
- 10 lbs ham (I use fully cooked boneless)
- 1 (32 ounce) can pineapple juice
- 2 teaspoons ground cloves
- 2 teaspoons cinnamon
- 2 -3 cups brown sugar (to taste, I use about half a bag)
Directions See How It's Made
- 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.