Anna Nurse's Baked Smoked Ham
Source of Recipe
"Little Italy" by David Ruggerio. Artisan Books 1997
List of Ingredients
1 large smoked ham, about 12 to 18 pounds
whole cloves
3 cups pineapple juice
I pound dark brown sugar
One 16-ounce bottle dark corn syrupRecipe
Preheat the oven to 325° F. Place the ham in a shallow roasting pan. Score the fat and stud it completely with cloves. Pour the pineapple juice over the ham and bake for 12 minutes per pound.
After 1 1/2 hours, remove the ham from the oven and carefully pat the brown sugar on top, completely covering the top of the ham. Gently pour the corn syrup over the ham, being careful not to disturb the sugar covering. Continue baking, basting every 15 minutes.
When the ham has baked its allotted time, remove it from oven and continue basting until it is cooled-this gives it a beautiful glaze. The remaining syrup can be used again over a side dish such as yams, butternut squash, or sweet potatoes if you are serving the ham hot as a main dish. Otherwise, it can be left on the sideboard or kitchen counter at room temperature during the day for snacking purposes, then stored in the refrigerator for several days.
Serves 8 to 12 as a main dish, lunch, or snack
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