Old-Fashioned Glazed Ham – Not Just for the Holidays

Last week was Easter. Instead of serving up the traditional Ham Dinner, my family enjoyed an Easter Brunch with all sorts of yummy “breakfast” foods. It turned out wonderfully. The food was great and the company awesome. After all, it isn’t what you eat but that family gather to break bread and enjoy one another whenever possible. In this day and age, that is easier said than done. Which is why holidays are so special.

In the days leading up to Easter, I noticed a trend on my blog – most visitors were checking out my recipe for Creamy-Cheesy Au Gratin Potatoes. When I mentioned this trend to Hubby, he commented that my Au Gratin Potatoes were a favorite with him, especially as part of a Ham Dinner. Hum, who said you needed to wait until the Holidays for a great Ham Dinner? Who said Ham Dinners are reserved for Sundays? So this weekend, on a Saturday, with just my guys at the table, I made a supper fit for the Holidays.

It was great for a number of reasons. Not only was the food delicious, but we lingered together at the table. It wasn’t until we started clearing the table that I noticed we had spent over an hour sitting together, laughing, talking and just taking our time. Now that’s what family suppers should be about – the company you keep. It was magical.

Now you can make this ham with a honey ham, but I prefer the salty, smokey flavor of a smoked ham. Ours was large – 12 pounds – with the bone-in (great for soup later or to add to a pot of beans), and a thick layer of fat. Rather than trim the fat, I scored it diamond-cut and let the fat melt away during the cooking/warming. This helped to keep the ham nice and moist while adding a wonderful flavor.

Old-Fashioned Glazed Ham
1 Smoked Bone-in or Spiral Cut Ham (10 to 12 lbs with bone)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional) or toothpicks
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Preheat the oven as directed on the ham package and follow the instructions for warming the ham.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325 degrees for 18-20 minutes per pound, until a meat thermometer registers 140 degrees.

Meanwhile, make the glaze. In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze.  Set aside until ready to use.

About 30 minutes before serving, remove ham from the oven. Unwrap the ham and apply the glaze. (If desired, trim the fat from the meat). Decoratively arrange pineapple rings with a cherry in the center of each ring around the ham. Secure rings/cherries with whole cloves, if using, or wooden toothpicks. (I prefer the toothpick method).  Increase the heat to 400 degrees and bake for 15-20 minutes longer until the glaze thick and sticky.

When ham is heated through, transfer to cutting board. Remove pineapples and cherries, set aside. Slice ham for serving and arrange fruit on platter for a “pretty” look.

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