This is the baked ham I grew up with and the one my family has always served when we have a sit down Easter dinner. Unlike Mrs. Adam's ham, the glaze here is runnier and not appropriate for a buffet. Scalloped potatoes are the traditional side dish and, of course, asparagus, grilled or in a vinaigrette.
Serves 8 to 10
- 1 large can of pineapple slices (I use Dole) drained. Save juice
- 3 cups brown sugar
- 1/4 cup orange juice
- 1/4 cup reserved pineapple juice
- 2 TB Dijon mustard
- 3 TB of dry Sherry
- 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
- 40 whole cloves
- 1/4 tsp. cinnamon
- Mix brown sugar, orange juice, pineapple juice, mustard, Sherry and cinnamon in a bowl. Stir to combine and set aside. You can add more juice if needed but make sure glaze is thick.
- Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; cover tight with foil, and bake for 1 hour. Remove from oven.
- Increase oven temperature to 375 degrees. Uncover ham, lay pineapple slices on top and around the pan and coat with glaze (some will fall to the bottom of the pan).
- Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple.
photo: Martha Stewart