Jo Anne's StoryThis recipe for our Holiday Ham is made every year at either Thanksgiving or Christmas. The original recipe is my mom's, but this recipe here has a little twists and tweaks that I've made. It's sooooo delicious!
The photo is not mine, but will soon be replaced with one of my own.
ham (5 lb.) or a smoked ham
dark brown sugar
ham glaze that was set aside
cherry pie filling, (21 oz.)
1Place the ham and the drippings in a deep dish roasting pan.
2Score the top of the ham, diagonal cuts about 1/4 inch deep and an inch apart. In each diagonal point (like a grid), push a whole clove in each point of the ham. Poke whole cloves around the sides of the ham.
3Spread the yellow mustard onto the top of the ham and the cloves.
4Pack the brown sugar on the top of the ham, making a slight mound.
5Arrange the pineapple rings on top of the brown sugar, over lapping them for a nice arrangement. Pour the pineapple juice into the roasting pan. Toothpick a maraschino cherry into the center of each pineapple ring to hold it there during the baking process.
6Bake the ham at 275 degrees for 2 hours, tenting the ham with foil during the last 30 minutes of baking.
8Combine all the ingredients and cook over medium-low heat till well incorporated.
9Set aside a cup of the cooked glaze mixture for the sauce.
10Pour the remaining glaze over the ham during the last 1/2 an hour of baking.
12Combine the juices in the roasting pan with the ham glaze, cherry pie filling and raisins (opt.), in a saucepan and warm it over low heat. Remove from heat.
13Slice the ham, use the pineapple rings and arrange it on a serving platter. Pour the hot sauce over the ham slices or serve it on the side.