This pineapple baked ham is made with a picnic ham, which is not a true ham. The picnic is cut from the front leg or shoulder instead of the back end of the animal. The shoulder is cured like a true ham, so it has ham flavor. A shank ham is easier to carve, but a picnic is more economical.
Pineapple and honey help to flavor the glaze for this tasty smoked shoulder ham.
- 1 smoked picnic shoulder (fully cooked, about 5 to 7 pounds)
- 1 (15-ounce) can pineapple slices (in juice)
- 1/4 cup brown sugar (packed, light or dark)
- 1/4 cup honey
- 1 (10-ounce) jar maraschino cherries
- Optional: whole cloves
- Remove skin from ham; place on a rack in a baking pan, fat side up.
- Cover loosely with aluminum foil; bake at 325 F for about 30 minutes a pound, or to 140 F on the meat thermometer.
- Place a sieve or colander over a bowl and drain the pineapple. Measure 1/4 cup of the pineapple juice into a saucepan; add the brown sugar and honey and then cook over low heat until sugar is dissolved, stirring occasionally.
- Remove the foil from ham; score the fat in a diamond pattern.
- Brush the ham with the pineapple-honey glaze mixture. Arrange the pineapple slices and cherries in a pattern over the top of the ham, securing with toothpicks.
- Stud with cloves, if desired, and brush again with the pineapple-honey mixture.
- Bake, uncovered, for an additional 30 minutes at 325 F, basting with the pineapple-honey mixture.
|Nutritional Guidelines (per serving)|