BAKED HAM RECIPE
Baked Ham Recipe
1 Half Smoked Shank Ham (approximately 10 pounds) 1 cup of Dark Brown Sugar 1 - 16 ounce can of sliced or crushed pineapple 2-teaspoons of mustard Sweet cherries in a jar Ground Cloves seasoning or whole cloves Honey Fresh parsley for garnish (optional) Aluminum foil Preheat oven to 400-Degrees Reduce oven temperature to 350-Degrees after 30-minutes. Remove the wrapper from the ham and rinse under cold water. Remove any thick fatty areas with a knife, wrap and freeze for bean flavor at a later time. Note�Check the wrapper label on the ham, some hams are now labeled �reduced salt� and it is not necessary to par-boil the ham first to remove the excess salt that may have been used during curing. If you determine that your ham is not reduced salt then continue with the parboil method. Par-boil the ham shank in a pot of water for 8-10 minutes, to remove some of the excess salt. To be more specific, place the ham shank in a large pot and fill the pot at least half-full with hot water. Cover the pot with a lid to speed up the process. Turn the heat to high and as soon as the water begins to boil, shut the heat off and remove the ham. This is the process that could take 8-10 minutes. Do not allow the ham to boil too long as it will remove the flavor�this should be a quick process. Place the ham in a baking pan as is, or lined with heavy-duty aluminum foil. Score the top of the ham with a sharp knife�first cutting in one direction and then cutting in the other direction, about 1 inch deep. Open the can of pineapple and pour the juice into a bowl and then add the 1-cup of dark brown sugar and the 2-teaspoons of mustard to the pineapple juice. Blend the sugar, mustard and pineapple juice together. Pour half of the mixture over the top of the ham, and then set the remaining juice aside for later. Generously sprinkle the ham with ground clove seasoning. If you do not have ground clove seasoning you can use whole cloves�just remember to remove the cloves before serving, as they are very bitter to bite into. Drizzle honey all over the ham and dust the ham with dark brown sugar. Use your hand and rub the spices into the ham. Arrange the pineapple slices all around the ham. You may need to use toothpicks to help hold the pineapple slices in place. Lightly season the top of the ham and pineapple slices with the ground clove seasoning. Cover the ham with aluminum foil or a lid if you are using a roaster, and place the ham in a preheated 400-degree oven, reducing the heat to 350-degrees after 30-minutes. Another pineapple method would be to use 1 can of crushed pineapple, � cup of brown sugar and 2-teaspoons of mustard. Blend the mixture together thoroughly and pour the mixture over the ham. Then, drizzle the ham with honey and generously season the ham with the ground clove seasoning. If you are using the aluminum foil lined pan�tightly seal the foil completely around the ham at this time. No need to cover the ham again, if you are using this tightly wrapped method. Cook the ham at 350-degrees for approximately an hour and half and then check to see how the ham is coming along. Be careful not to burn your hands from the steam when removing the lid or aluminum foil. The ham can be considered done when the internal temperature has reached 135-degrees on a meat thermometer inserted into the thickest part of the ham away from the bone. If you do not have a meat thermometer�use a sharp knife and cut deep into the middle of the ham, move the knife around in the slit a few times and then pull the knife out. Carefully touch the part of the knife that was inserted down into the meat�the knife should be hot not cold�to the touch. This method is guess work and I do not recommend it�but if you have no other way to check the internal temperature it may be better than finding out once the ham is sliced and served. Regardless done or not, pour any remaining pineapple juice over the ham and add more brown sugar to the top by sprinkles. Place the ham back into the oven, covered, and continue cooking until the ham is done. You may want to increase the oven temperature if needed. If the ham was done when you checked�you might want to uncover or remove the aluminum foil from the top of the ham and bake a tad bit more until the top begins to slightly brown. Suggestion only. When the ham is ready remove it from the oven, loosen the aluminum foil slightly and allow the ham to sit undisturbed for 10-minutes. Transfer the ham to a serving tray or platter and decoratively arrange the cooked pineapple slices around the ham. Slice the ham 2 or 3 times just for a visual effect and garnish with fresh parsley leaves and stems. Note�Adding sweet cherries from a jar to the center of each pineapple before or after baking is very pleasing to the eye. When you arrange the pineapple slices on the serving tray or platter remember to return the cherries to their position.
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