Baked Smoked Ham
1 large smoked ham, about 12 to 18 pounds
whole cloves
3 cups pineapple juice
I pound dark brown sugar
One 16-ounce bottle dark corn syrup
Preheat the oven to 325� F. Place the ham in a shallow roasting pan.
Score the fat and stud it completely with cloves. Pour the pineapple
juice over the ham and bake for 12 minutes per pound.
After 1 1/2 hours, remove the ham from the oven and carefully pat
the brown sugar on top, completely covering the top of the ham.
Gently pour the corn syrup over the ham, being careful not to
disturb the sugar covering. Continue baking, basting every 15
minutes.
When the ham has baked its allotted time, remove it from oven and
continue basting until it is cooled-this gives it a beautiful glaze.
The remaining syrup can be used again over a side dish such as yams,
butternut squash, or sweet potatoes if you are serving the ham hot
as a main dish.
Serves 8 to 12 as a main dish Source of Recipe
"Little Italy" by David Ruggerio. Artisan Books 1997 |