Pin Reaper: Robin Christeson
Original Inspiration: http://pinterest.com/pin/A2wbZQAQgGYD4dnQyDwAAAA
via: http://www.tasteofhome.com/recipes/holiday-ham
What I Did: If I knew what happened, it wouldn’t look like the hot mess that you see before you. 😉
My Result:
Next Time I Will: Use the correct cut of meat, not bake it in neighbor’s oven for 4+ hours and forget about it, not purchase a chunk of pig with the skin still on… Need I go on?
Oh my….lol
Regardless of the glaze you choose to use. (mine’s a simple one of brown sugar, pineapple juice and guldens spicy brown mustard, heated on the stove till it’s reduced to syrup consistency), bake the ham first (flat side down!!)with just cloves studding (if desired) and brown sugar dusted on it with your hands.(the moisture of the ham will keep the sugar there. 30-40 min before ready to serve, take out of oven, turn on side and place pineapples , cherries in desired locations. put on the oven rack, and slowly brush or drizzle the glaze over top. Not all of it because you’re going to do it again in 15 minutes. , turn up the oven heat a bit (if you’re slow baking at 325, bring heat up to 350, if you baked at 350, bring heat to 375), in fifteen minutes, reglaze with remaining glaze and complete. When it’s done you will have a candy like glaze over the fruits and ham and a nice liquid in the pan to drizzle over the sliced ham. Been making it this way all my grown up life, it’s my mom’s recipe so it’s been being done like that here my whole life.