• 205minutes
  • 1480calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 4535.92 g bone-in ham, rind removed

  2. whole cloves

  3. 236 1/29 ml brown sugar

  4. 118 1/59 ml Bourbon (or orange juice)

  5. 340.19 jar g orange marmalade (best with a slightly bitter marmalade such as Hero)

  6. 236 1/29 ml crushed pineapple

  7. 14.78 ml prepared mustard (French's yellow mustard)

  8. 396.89 can g pineapple rings , drained

  9. 10-12 maraschino cherries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F.

  2. Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.

  3. Stud the ham with whole cloves in the center of each diamond.

  4. Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).

  5. Bake ham for 2 1/2 hours.

  6. Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.

  7. Remove ham from the oven.

  8. Spoon half of the glaze/sauce over the ham.

  9. Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.

  10. Return ham to the oven and bake for another 20 to 30 minutes.

  11. Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).

  12. Pass the remaining sauce at the table.


Send feedback