Baked Ham Recipe
Page 2 of Baked Ham Instructions
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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