Virginia Mountain Baked Ham
Pre-cooked boneless ham such as Cure 81
1-1/2 cups brown sugar
2 cups pineapple juice
1 Tbsp. dry mustard
2 cups diced fresh or canned crushed pineapple
bottle of ginger ale (1-2 liter)
Stud ham with cloves. In blender container (or food processor if no blender), place the sugar, pineapple juice, crushed pineapple, and mustard. Blend but do not puree.
Place ham on rack in roasting pan. Pour pineapple mixture over ham.
Bake for one hour at 350° F. Lower heat to 300° F. and bake for 2 hours. As juice in pan boils down (check after first hour), begin to add ginger ale as needed. Baste ham every 15 minutes for last hour, adding ginger ale as needed. For the last 30 minutes of cooking, remove rack and place ham in bottom of pan.
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