Simply Cookbooks

Over the years it has become a Christmas tradition the cooking of the ham.
Everyone who tastes the ham I cook has asked how I manage to have such a moist and tasty ham. The answer is quite simple and one which I share willingly with anyone, in hopes one of my adult children will pick up the Christmas tradition.

Nancy’s Ham

For my family of 8 I purchase a 18-10 pound whole ham, not a spiral, as these do have a tendency to dry out faster.

Before you start cooking, remember ham has already been cured, it does not require long cooking times. Follow the recommended cooking times on the package.

Prepare the ham:

Cut small shallow slices across the top of the ham.

Prepare a mixture of 4 cups squirt,( you can also use 7-up, sprite, or ginger ale NO DIET SODA) to the liquid add ¼ cup mustard (dijon if you have it)
½ cup brown sugar,
3 tablespoons of honey,
and about ½ teaspoon of ground cloves.

Mix this thoroughly. Preheat your roaster or oven to 325 degrees. Place ham in
roaster, pour mixture over top of ham, making sure some of it gets into those shallow cuts. You will bake this ham for no more than 3 hours, you are just warming it through. During the cooking process base with extra soda often, never let the top of the ham dry out. For a more festive looking ham, toward the end of the baking top ham with pineapple slices held in place with toothpicks, in the center of the pineapple put a maraschino cherry.

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