Baked Spicy Ham
Lots of ham is consumed this time of year, and this is one of my favorite ways to enjoy it. We have had many successful church dinners when “Margaret’s ham” was served. Leftover ham can be used in the breakfast-for-a-crowd Bread Pudding.
A half or whole fully-cooked, bone-in, smoked, un-sliced ham
2 liter bottle gingerale
¼ cup whole cloves
½ cup crushed pineapple
1 cup brown sugar
½ teaspoon ground cloves
Preheat oven to 350’F.
Remove any tough rind from the outside of the ham. With a sharp knife, score the outer fat and meat 1/8-inch deep in a crisscross pattern. Put the ham in a roasting pan and pour the gingerale over it. Add the whole cloves and cover tightly with foil.
Bake for 12 minutes per pound. (10-pound ham bakes for 2 hours).
Turn the ham over and let it cool in the liquid. Cover and chill overnight.
The next day, preheat oven to 350’F.
Discard the liquid and fat from the pan. (If using a half ham, stand it in the pan on the flat, cut side). Stir together the pineapple, brown sugar, and ground cloves and spread all over the ham. Bake, uncovered, 45 minutes to 1 hour or until crisp and golden.
From Leslie Glover Pendleton