Baked ham is definitely a crowd pleaser, and it is delicious and easy to make. My Mom made it two or three times a year for holidays or special occasions. She glazed it with brown sugar and pineapple juice, and baked it with the pineapple slices on the top. I have added beer to the mix as it is a nice addition to the glaze.
I remember on several occasions growing up when my friend, Pam, and I would fight over the crisp skin that covered the top of the ham. The top was golden brown and the pineapples were caramelized; it was so tempting to us. Mom would get so angry with us because we would pick at the crispy skin, and if she did not watch us carefully the entire top of the ham was stripped away before she served it.
There are so many ways to enjoy the ham. You can eat it by itself, on a sandwich or fried with eggs the next day. Leave a little ham on the bone, and it makes a great ham and bean soup or split pea soup. We like it best served the first day with Mom’s homemade french bread rolls, but it is delicious no matter how you choose to eat it.
1 – shank or butt portion ham with bone in (fully cooked, 1/2 ham about 5-7 lbs.)
1 – 20 oz. can pineapple slices
1/2 – cup beer
1/2 – cup brown sugar
Place the ham on a rack in a shallow baking pan, flat end down. Score the top surface of the ham with a knife, making 1/4″ cuts. Make criss-cross score marks 1/4″ deep and 1 1/2″ apart on the entire top surface of the ham.
In a small bowl, mix 1/2 cup of the juice from the can of pineapples, brown sugar and 1/2 cup beer. Pour the brown sugar mixture on top of the ham and be sure to let it seep into the score marks. Place the pineapple rings on top of the ham, holding them in place with wooden tooth picks.
Add about 1/2 cup of water to the bottom of the pan to help prevent the juices from drying out. Cover with aluminum foil and place in a pre-heated 325° oven. Cook for 15-18 minutes per pound or according to the package instructions.
When the ham is about half way cooked, remove the aluminum foil and baste it with the juices in the bottom of the pan. Continue cooking until done. Baste the ham two to three times more before it is finished to keep it moist. The top should become golden brown.
Let it rest 15 minutes before carving.
The pineapple is also worthy of fighting over.