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 can (15 ounces) pineapple slices in juice
- 1/4 cup light brown sugar, packed
- 1/4 cup honey
- Maraschino cherries
- 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.
- Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally.
- Remove foil from ham; score fat in a diamond pattern.
- Brush ham with pineapple-honey mixture. Arrange 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.
Serves about 10 to 12.
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