Hams make a beautiful centerpiece during the holidays for many families around the nation. We all know that traditionally turkeys serve as the main entree for Thanksgiving. And now its become tradition to serve hams on Christmas. They are easy to make, allowing more time to spend with your friends, family and loved ones. That alone is a gift in and of itself.
But because Christmas reminds me of my mom, for this month’s Farm To Table recipe, I called my mom up for her ham (and tamale) recipe! Today, I’m sharing Juana’s Christmas Ham, but you’ll also want to follow our blog , where next week, Ill share her tamale recipe, sourced with ingredients from the Hillcrest Farmers Market!
Also- be sure to read my blog featuring Da-Le Ranch! They are the perfect Hillcrest Farmers Market vendor to get your ham from! Find my feature on Da-Le Ranch HERE.
1 large pineapple sliced & cored.
12 liquid ounces of pineapple juice or 12 liquid ounces of lemon-lime soda.
1/2 cup whole cloves
1/2 spiral-sliced fully cooked bone-in ham (8 to 10 pounds) Pre-Order Yours HERE.
2/3 cup maraschino cherries
1-1/2 cups packed brown sugar
1/2 teaspoon seasoned salt
1: Take your pineapple and using a sharp chef’s knife (Read my blog on knife sharpening by Perfect Edge HERE), and cut the crown and the stem about a half inch into the pineapple. Stand the pineapple up on one end. Slice the skin off the sides, going from top to bottom. Save any juices and put them to the side.
2: Score your ham with a sharp knife in a diamond pattern. Stick a clove into the center of each diamond. Place the ham on a rack in a shallow roasting pan. Combine brown sugar and seasoned salt; rub over ham. Secure pineapple and cherries to the ham with toothpicks.
3: Gently pour juice and leftover rub over the ham. If you don’t have enough fresh juice, use a can of lemon-lime soda.
4: Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160° and ham is heated thoroughly. Time may vary depending on the size of the ham. Baste frequently with your brown sugar and juice mixture.
Yield: about 18-20 servings.