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
|"Do your little bit of good where you are; it's those little bits of good that overwhelm the world."