Easter Ham

[Luna]

1 country style smoked ham
2 c. water
20 - 30 whole cloves
one (16 ounce) can sliced pineapple rings
1 cup Maraschino cherries, cut into halves
1 cup brown sugar
2 tablespoons flour
sprinkling of garlic powder
sprinkling of onion powder
sprinkling of black pepper
olive oil spray


Place ham in roaster. Add 2 c. water, and cover roaster.
Bake in a 325°F oven, allowing about 21 minutes per pound for a large ham, about 25 minutes per pound for a smaller (up to 12 pounds) ham or half ham. If the ham has an exposed bone, cover this with foil. Keep an eye on the ham as it cooks and spray occasionally with olive oil during the first part of the cooking. Continue roasting until a thermometer inserted in center reads 160 degrees. Be sure thermometer is not touching bone.

When ham is done, remove from oven. Lift off rind. Using a sharp knife, score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection.

To prepare the ham coating, combine brown sugar and flour. Rub this mixture over the scored ham. Sprinkle over lightly with garlic powder, onion powder, and black pepper.

Place a pineapple slice on the ham so that one of the cloves will be in the center of the circle. Cover the clove with a Maraschino cherry half. Each cherry half should be placed in the center of a pineapple slice. Continue until ham is covered decoratively with pineapple slices and cherries. Brown, uncovered, for 20-25 minutes in a 400°F oven or until ham takes on a beautiful glazed coloring.

Note: Cut any remaining pineapple slices into halves and use to decorate around the ham at the bottom of the serving plate, alternating with sprigs of parsley or kale for garnish.


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[Helen]

Thanks. It's always great to have a recipe to "spice" up the Easter ham.