From the kitchen of Joan Knewasser.
After Scott & I were married, he asked me to get his mother's ham
recipe. It's very easy. If you use a bone-in ham, save the bone
to make bean soup. -Stephanie
Ham, fully cooked, bone-in or boneless
1-2 cans sliced Pineapple, with juice
1 c Brown Sugar
Put in pan.
Rub cloves over EACH side.
Place pineapple & cherries with toothpicks.
Mix all of leftover pineapple juice from 1 can with brown sugar.
Pour all of it over ham.
Cooking times depend on size of ham, check label.
I reduce the brown sugar to 3/4 c & put the ham in an
oven bag to baste. The photo on the left is with
canned pineapple, the photo on the right is with fresh
pineapple, in the oven bag. -Stephanie
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