Heavenly Ham

 

There are many expensive hams sold in the mall or mail ordered even but with a little effort you can have one that may be superior to anything you have ever tasted. Critical to maximum enjoyment is picking the right ham but really any ham will do, however a butt ham would be the first choice. Most hams in the supermarkets come packed in brine or at least were salt brine cured. Most of what you are paying for is the weight of the water. Now you know why you can find a large ham for 89 cents a pound.  Ingredients - see the separated  GREAT HAM GLAZE ingredients  10 to 16 lbs or more of nice ham- preferably a butt ham but a shoulder picnic will do. 1 can of Pineapple rings -Save the juice! 12 cocktail cherries 20 to 30 whole clove depending on size of ham Remove any skin that may still be on the ham. You can save this for fried pork rinds if you wish.  Place the ham in a large roasting pan or a sterilized and well rinsed (not just washed) sink. Flood with water and let soak for 1 hour, drain the water and repeat. Drain the ham again , then take a sharp pointed knife and poke holes about 2 inches deep into the fleshy parts of the ham. Insert one whole clove in each slit just deep enough to be able to barely see the top of the clove. Count as you go because when it is all done you will need to take a fork and pop them out, again counting until you are sure that have every one out. Place the pineapple slices on the surface of the Ham holding them in with tooth picks. You can arrange them for looks. Place a cherry in the center of each pineapple ring again with a tooth pick. Place this in a roasting pan sufficiently large enough to be able to get to the juices for basting. Place in the oven at 400 degrees on the second rack. After about 30 minute begin Glazing with the Great Ham Glaze and the  continue doing so or basting  until the ham is done. Done is determined by appearance, a nice even brown  as hams that are processed are generally ready to eat but it is more desirable to enhance it by  following this recipe. Remove from the oven and remove the cloves. Serve hot and carving at the table is the preferred way. See the rest of the seasonal recipes for other dishes to go with this recipe.

Click the back button to continue enjoying all the features our site has to offer.