More Great Recipes: Pork

Mom's Baked Ham

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Member since 2007

Serves | Prep Time | Cook Time


5 to 7 pound butt-end ham
1 can pineapple chunks, including juice
½ teaspoon cinnamon
¼ cup honey
1 lemon, juiced
¼ cup light brown sugar
A lot of whole cloves

1. Preheat oven to 325 degrees.

2. Cut off ALL outer “slick, brown” coating on ham (like a “peeling”). Score entire surface of ham,

approximately ¼-inch deep. Put foil on the bottom of a roasting pan and place ham on top of it.

3. Combine juice from pineapple chunks (not the pineapple yet), cinnamon, honey, lemon juice, and

brown sugar in a saucepan; heat until sugar is dissolved.

4. Pour one-fourth of the sauce over the ham then put whole cloves stuck between “scored” spaces; bake

for 30 minutes. Baste with one-fourth of the sauce again and bake 30 minutes. Repeat every 30 minutes

until sauce is used total baking time is about 1½ to 2 hours or until top is nicely browned. Remove ham

then put pineapple chunks into pan juices; stir to blend then bake 5 minutes or so.

5. Slice ham and serve with raisin sauce.

Mom’s Raisin Sauce:

½ cup raisins

1 cup water

Drippings from ham pan

1 to 2 tablespoons cornstarch

1 to 2 tablespoons water

1. Put raisins and water in a saucepan; simmer for 10 minutes. Set aside.

2. A few minutes before serving, spoon out pan drippings from ham pan and add to saucepan; turn on

burner to medium heat.

3. Mix cornstarch with water; add to saucepan and cook until thickened, stirring.

4. Spoon over sliced ham.

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