My Aunt Jo makes the most amazing ham. We have had the privilege of eating her delicacy since we were little. At every major holiday she would make this monster of a ham. When she would arrive with that ham, we would all peak into the kitchen to see if we could get a little bite. Her ham on my mom’s rolls! Oh it takes my breath away!! The rolls melt in your mouth and then that warm, sweet ham. Oh my goodness, you are truly missing out.
It is amazing. I absolutely love it. It is wonderful the first day, amazing the 2nd on leftover rolls, and positively decadent in ham and potato soup. However you decide to use up the few leftovers you will have, you first must make it. You will not be disappointed.
We happend to be at the grocery store yesterday and picked up a nice spiral sliced ham. I cooked it with Aunt Jo’s recipe today for lunch. We were not disappointed. It is mouthwatering!!
Christmas Cranberry and Pineapple Ham
- 12 lb. ham, uncooked
- whole cloves
- 2 ½ cups brown sugar, packed and divided
- 1 ⅓ cups cranberry juice cocktail
- ½ cup honey
- ¼ cup cider vinegar
- 2 ½ tbsp. all-purpose flour, divided
- 3 tbsp. prepared mustard
- 1 can pineapple slices
- maraschino cherry, halved
1.Remove the skin from the ham; place fat side up. Score fat in a diamond design and stud with cloves. Place ham fat side up on rack in a shallow roasting pan. Insert meat thermometer, making certain end of the thermometer does not touch fat or bone. Bake at 350 degrees for 3.5 – 4 hours
2.Combine 1/2 cup brown sugar, cranberry juice, honey, cider vinegar, flour, and mustard in a saucepan Mix well. Bring to a boil and com one minute. Coat exposed portions of ham with remaining brown sugar. Place pineapple rings on ham securing with toothpicks. Leave tip exposed for cherry halves. Pour hot cranberry sauce over the ham, bake an additional 30 minutes or until thermometer reaches 160 degrees. Let rest before slicing.