• Mixed Media Mel

Juicy Pineapple Ham

Normally on Easter Sunday after sunrise service my house is full of friends and family. Talking and laughing happily together, hiding and finding eggs and doing other Easter-y things. This year things were very different. I knew it would be since getting my groceries last week when I bought a small half of a ham. Typically, I get a whole ham and search for the biggest guy I can find but that didn’t make sense since I am only feeding 2 people. My heart was heavy thinking how different the celebrations would be, but I decided to stay positive. Instead of sunrise service there was drive in church and instead of a full house and a big feast it was a quiet day and a cozy little dinner. So, since I couldn’t share my day with friends and family, I will share my recipe!

It looked so small in that big roaster!! Came out just as good though!

I have been making this ham every Easter since I can remember (yes, I know ham is not exactly a craft but it’s fun to make!). I never change anything because my husband loves it. It is simple and delicious and always a crowd pleaser. All you need is to gather the ingredients below and you’re ready to go. There is no need to rinse the ham, just take it from the plastic and place it in your roaster (cut side down). You can then score the skin (slicing through the skin but not into the meat) if you like, this lets the flavors of the glaze seep into the meat more. Now you can add the fruit! This step while decorative also adds lots of flavor. I use toothpicks to keep the pineapples and cherries in place, I soak the toothpicks in water first (for at least 20 minutes) to prevent them from burning. Place the pineapples closely together and place a cherry inside each one, using toothpicks where necessary.

Ready for the oven!

Next you will mix the glaze. Most times glazes are applied after cooking but I pour mine over first and then baste often. Mix the juices from the pineapples and cherries with the brown sugar. Mix it well and then pour over the ham, being sure to coat all areas. I also add a sprinkle of brown sugar over top after pouring the juice but that is optional. If your roaster does not have a lid you want to cover it with foil. Now you can cook your ham at 325 degrees for about 15 minutes per pound (you’re aiming for 160 degrees internal temp). The ham is already fully cooked, you are just reheating it but you can dry it out if it is overcooked which is why I have 160 degrees as the internal temperature. I baste a lot, about every 25 minutes to keep it moist and flavorful, just be sure to cover well after each baste. Lastly you want to uncover the ham for the last 10-15 minutes to get a nice coloring on the ham and fruit.

Ready to carve!

My favorite side dish to pair with this ham is fresh green beans, quick boiled and put into an ice bath and then sautéed with olive oil and lots of garlic. I also paired this dish with a fun cocktail. My Berry Rosemary Cooler was perfect for a sunny day of cooking and dancing in the kitchen. Please enjoy the recipe below! I hope you all enjoy these recipes and that they make you smile! More #quarantinecrafts to come, stay tuned and stay safe!!


What you need:

· 1 Semi boneless ham (I used Smithfield hardwood smoked)

· 1 Can pineapple slices, reserve juices (you may need more depending on the size of your ham)

· 1 Jar maraschino cherries, reserve juices

· ½ cup packed brown sugar + 2 tablespoons for sprinkling

· Toothpicks (soak in water)

· Roaster with lid (or you can cover with foil)

What to do:

· Preheat oven to 325 degrees

· Unwrap ham and place cut side down in roaster

· Score ham with a sharp knife

· Using soaked toothpicks place pineapple and cherries on ham

· Mix leftover fruit juices with ½ cup brown sugar

· Pour mixture over ham and add a sprinkle of sugar over

· Bake for 15 minutes per pound or until internal temperature reaches 160 degrees, basting often

· Let rest for 15 minutes and carve



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Mixed Media Mel 2019

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