Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

You'll never have another salty, dry ham again! I use this recipe every Christmas and Easter and get a pretty, moist, and succulent ham every time.

Ingredients Nutrition

Directions

  1. Preheat the oven to 250 or if pressed for time 300.
  2. Remove the rind from the ham and most of the fat if there in a lot. I always score the ham - cut it diagonally so you get the pretty diamonds. Put a clove in the center of each diamond. Place ham in a baking pan lined with aluminum foil - eliminates that nasty clean up later.
  3. In a small bowl, combine mustard, brown sugar and honey. Pour glaze over the ham and press into the cuts. Using toothpicks, secure slices of pineapple to the ham with a cherry in the middle of each ring.
  4. Bake the ham from 4 hours to all day. Baste every 30 minute with equal parts wine and ginger ale, or ginger ale only. Later in the cooking process use the pan juices for basting.
  5. Remove from the oven and let ham stand for 30 minutes before carving. Enjoy!
Most Helpful

5 5

This ham is so delicious. I only baked a half ham and I think I should have reduced the glaze by half, but this is the best ham I have ever prepared or eaten. I will make this again and again. I give it 5 stars and I would give it more if I could. It was out of this world.