Grampa's Ham

virginia duncan


Grampa's ham was a favorite at the table and he made it often along with several other cuts of meat. He was a great cook and their table almost groaned with the weight of all the food they would fix for the family get togethers.
My younger son Brian liked this ham so well grampa bought him a whole ham, showed him how to mix the topping and sent it all home with him to fix on his own.
A couple of days later he did and there was a terrible snow and ice storm and it knocked the electric out for days. No heat and no way to cook. Him and his friends ate well for days. Thanks grampa!


★★★★★ 1 vote

20 Min
1 Hr


Add to Grocery List

ham, it depends on the type you like and size. grandpa didn't like them precut.
whole cloves
yellow mustard
1 c
brown sugar
1 c
orange juice
1 can(s)
sliced pineapples
a jar(s)
maraschino cherries

How to Make Grampa's Ham


  • 1Take your whole ham and if needed trim it. Then score the surface.
  • 2Make a mixture of brown sugar, about 1 or 2 squirts of mustard, orange juice mix well. We make ours in a jar and you can put a lid on it and shake it up to mix. Now you can use water instead of oj and if you don't have whole cloves for later add powdered cloves to this and mix it up. I add alittle to this and use the whole. I also make sure this is thick so it will spread and hold on the ham.
  • 3Spread mixture on ham.
    Place in large baking pan. Place pineapple slices across top of ham and place cherry in the center of each. Stick whole cloves in ham. I also pour alittle of the pineapple juice the bottom of the pan. Cover with foil.
  • 4Bake at about 325 to 350 for about 1 hour for large ham if it's small you may want to cut the time down to about 45 to 50 minutes.
    As always when cooking meat take it out of the oven and let it rest for alittle while so it can absorb the juices and won't be dry. Then slice and serve.

Printable Recipe Card

About Grampa's Ham

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Heirloom

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