Celebrate everyday ham

Irisa Raina 9


I love making a ham for no special reason.

You can do so much with the leftovers. It’s like the Thanksgiving turkey…we look forward to the leftovers.

With ham you can do breakfast like in a frittata, lunch or brunch could be a great stacked sammie, oh and for dinner I love to do the ham, scalloped or au gratin potatoes. Add a salad and you are good to go!

And don’t forget about the bone….my mom always made split pea soup…delish!

This is just one of the many topping I put on my ham.

pinch tips: Flour, Eggs & Breading Techniques



30 Min


3 Hr




½ smithfield ham with bone “ buy whatever brand you like “
1 – 20 ounce can pineapple chunks in 100% juice “drained “ reserve the juice for another use
3 well rounded tablespoon whole grain mustard
1 /4 firmly packed dark brown sugar
2 tablespoons french’s yellow mustard
1 cup seagram’s ginger ale
oblong baking pan
parchment paper

Directions Step-By-Step

In a blender put the pineapple chunks, pulse about 5 times.
Add 3 well rounded tablespoon whole grain mustard and pulse again 5 more times or until it is all incorporated.
Add the dark brown sugar, and mix again pulsing about 30 seconds.
Put this mixture in a bowl and add the yellow mustard, mix and set this aside.
Make diamond cuts in the top of the ham and pour ½ of this over the ham and refrigerate “ covered “ for approximately 3 hours.
Bring the ham to room temperature and add 1 cup of ginger ale to the bottom of the roasting pan and bake at 300 degrees for about 1 & ½ hours, covered.
Remove the foil and put the remaining pineapple glaze on it and cook for another 1 & ½ hours uncovered at 375.
Baste with the juices at the bottom every 30 minutes.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy