Baked Ham Recipes For information about types of ham, buying a ham, carving tips and additional ham recipes, see About the Ham. Pineapple Baked Ham 10 to 12 pound ham - fully cooked, boneless or semi-boneless 1 can (16 oz.) sliced pineapple 1/3 cup water 1/2 cup brown sugar 1 tsp. prepared yellow mustard marachino cherries toothpicks Preparation - Place the ham in an open roasting pan. Drain the pineapple and reserve the juice. To secure the pineapple slices... Count the number of pineapple slices. Place an equal amount of cherries on toothpicks.(one cherry per toothpick) Stick the toothpicks into the ham. Place a pineapple slice around each cherry. You´ll probably have enough to cover the top of the ham. Use additional pineapple and cherries to cover the whole ham, if desired. Combine the reserved pineapple juice, brown sugar, and mustard in a microwave safe cup or small bowl. Microwave on high for about 1-1/2 minutes or until the brown sugar is melted and the ingredients are blended, stopping to stir a few times. Pour the sauce over the ham. Cover the ham loosely with heavy-duty aluminum foil. Bake in a preheated oven at 325º for about 20 minutes per pound. Baste with the syrup a few times during baking. Remove from the oven about 10 minutes before slicing. Remove the pineapple slices and marachino cherries from the ham. Slice the ham to the desired thickness and arrange the slices on a serving platter. Garnish the platter of ham with the pineapple slices and marachino cherries, if desired, Serve with pineapple-cherry sauce. Pineapple-Cherry Sauce 1 can (16 oz.) crushed pineapple, undrained 1 can cherry pie filling 1/3 cup brown sugar 1 T. cornstarch Preparation - Pour the crushed pineapple into a microwave safe bowl. Mix the cornstarch and brown sugar together. Add to the crushed pineapple. Microwave on high for about 3 to 4 minutes or until the brown sugar is dissolved and the mixture is slightly thickened, stopping to stir a few times. Stir in the cherry pie filling and microwave for another 1 to 2 minutes or until heated through. Serve warm. Raisin Glazed Baked Ham 10 to 12 lb. ham - fully cooked, boneless or semi-boneless 1-1/2 cups brown sugar 1/3 cup cornstarch 2-1/2 cups water 1-1/2 cups raisins 1/3 cup lemon juice 1 tsp. cinnamon Preparation - br>Place the ham in an open roasting pan. Cover loosely with foil and bake in a preheated oven at 325º for 15 to 20 minutes per pound. While the ham is baking - Mix the brown sugar, cornstarch and water together in a saucepan. Cook, stirring constantly, until thickened. Add the lemon juice and cinnamon. Cook on low for 5 more minutes. Stir in the raisins. About 1/2 hour before the ham has finished baking, remove the ham from the oven and spoon half of the raisin mixture over the ham. Return the ham to the oven and bake for 30 more minutes. Just before serving, heat the remaining raisin sauce to serve, on the side, with the ham. Honey Baked Ham boneless ham - about 8 to 10 pounds 1-1/2 cups honey 1/4 cup cider vinegar 1 cup brown sugar 2 tsp. ground cloves 2 tsp. cinnamon Preparation - Place the ham in an open roasting pan. Mix the other ingredients together in a samll saucepan. Heat over medium-low heat until the mixture just begins to boil. Pour the mixture evenly over the ham. Cover loosely with heavt aluminum foil. Bake in a preheated oven at 300º for about about 2 hours. Baste with the honey sauce 2 or 3 times while baking. Cranberry Orange Glazed Ham 1 fully cooked whole ham - about 12 to 15 pounds a few whole cloves 2 cups brown sugar, divided 2 cups cranberry juice 1/2 cup honey 1/3 cup apple cider vinegar 3 T. flour 1/3 cup prepared yellow mustard 1/4 cup butter 3 navel oranges - peel and separate the slices 12 to 15 whole maraschino cherries Preparation - Score the fat on the outside of the ham in a diamond pattern. Insert a few cloves randomly into the ham. Place the ham in a shallow roasting pan. Cover loosely with foil and bake in a preheated oven at 325º for 2 hours. While the ham is baking, combine the brown sugar, cranberry juice, honey, vinegar, flour, mustard, and butter in a saucepan and stir. Bring the mixture to a low boil and cook for 1 minute, stirring constantly. Place the peeled orange slices and cherries, 1 each, on toothpicks and stick the filled toothpicks into the ham, leaving the tips of the toothpicks exposed for later removal. Pour the cranberry mixture over top and bake for one more hour at 325º, basting with the sauce from the pan a few times. Go back to holiday recipes Graphics by.... and Copyright©2008    Need A Recipe?...Call Mom!