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Recipe : Entry # 4967
Theresa Barhart
Recipe Title
Sunday Baked Ham
Recipe Theme
Main Dishes
Central Alabama EC
1 6- to 7-pound smoked, fully cooked ham half
Vegetable cooking spray
40 whole cloves
1/4 cup honey
1/4 cup firmly packed brown sugar
1/2 teaspoon dry mustard
3 tablespoons unsweetened pineapple juice
Remove top rack from oven and preheat to 250 degrees. Use a large deep pan that will hold the ham and juices. Prepare the cooking bag as directed, place in pan and place ham inside, loosely (you may need help holding the bag open for this). Drain juices from fruit, refrigerate and reserve the fruit for later. Mix juice, brown sugar and pepper and spread on the ham, patting into surface and scored places; using all of mixture. If it runs off, don't worry. Enough will stay for the taste. I usually put my ham on to cook all night, putting it into the oven around 10 p.m. and taking it out at 6 a.m. You may cook it at any time, but try to cook this size ham at least eight hours. It will be so tender and juicy, it will fall off the bone. Remove from oven and let cool. Remove to a platter and decorate with reserved pineapples and cherries. Use decorative picks to place cherries in the rings of the pineapples.