Back in the day, I found a baked ham recipe that sounded good. Guess where I found it? In Playboy. This way a long time ago, back when my handwriting was better and I had fewer wrinkles and no grey hair. If you’ve never read the publication, you’re missing out on some good info. The mag’s so much more than photos of beautiful, naked women.
Although I’ve carried this little recipe note for quite some time, I’d never actually tried the recipe out. Silly me! I’m sure this recipe dates back to my days as a 20-something in Houston. It’s a shame that I never gave the recipe a go, because it’s delicious.
My modifications include using fresh pineapple and crushing it in the blender. I didn’t want to use pineapple rounds, so crushing the pineapple and combining it with the mustard, brown sugar, and basting liquid seemed appropriate. It actually worked out quite well, if a bit messy.
I also left out the sherry. I rarely use sherry (for cooking or drinking). I did, however, use Simply Orange juice which gave the ham a bright, citrus flavor. Hams can be extremely salty, which is a turnoff. I think the juice addition is a nice touch, and it worked well with the pineapple.
- 10 lb. processed ham
- whole cloves
- 1 cup sherry
- 1 cup juice from 8 oz. can of pineapple rounds
- pineapple rounds
- 1 cup brown sugar
- 1/4 cup mustard
Preheat the oven to 325 degrees.
Cut away the rind from the ham. Score the fat all over the ham and insert whole cloves into the the places where you’ve scored the ham. You can make patterns around the ham as you insert the cloves.
Put the ham on a rack within the baking pan. Pour the sherry and pineapple juice over the ham. Add a little water to the bottom of the baking pan, too.
Bake the ham for 15-20 minutes per pound. Baste the ham every 15 minutes to keep it from drying out.
While the ham is baking, mix the brown sugar, mustard, and enough basting liquid to form a thick paste. When then ham has been baking for an hour, slather the ham with the paste. Using toothpicks, secure the pineapple rounds to the ham.
Continue basting until the ham is done.
Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.