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Jun
14
sweet baked ham supreme
June 14, 2009 | Tagged christmas recipes , easter recipes , ham, ham recipes, Easter, entree |
sweet baked ham supreme
Sweet Baked Ham Supreme
1 (5 to 6 pound) ham
Whole cloves
Meat tenderizer
Accent?
Season-All?
Brown sugar
2 cans sliced pineapple, juice reserved
Maraschino cherries, juice reserved
Cut off the fat and make thin slices across the meat to form diamonds, about 1 1/2 inches apart. Embed meat with whole cloves, about 1 inch apart, then liberally sprinkle the meat with tenderizer, Accent? and Season-All?. Rub liberally with brown sugar and press against the meat so that liquids soak through the sugar. Add more brown sugar and continue to press it against the meat until no more liquids soak through.
Using 2 cans of sliced pineapple, cut the pineapple into 1-inch chunks and place them on the ham with wooden picks, about 2 inches apart. Between the pineapple, place maraschino cherries with wooden picks. Put the ham in a large baking pan. In the bottom of the pan pour:
1 can Coca-Cola?
1 cup Madeira wine
Juice from 2 cans of pineapple
Juice from bottle of maraschino cherries
1 can undiluted frozen orange juice
Bake at 350 degrees F for at least 3 hours. After the first hour, baste frequently. Thicken gravy with a paste made by combining cornstarch with water.
It is as queen of Canada that I am here. Queen of Canada and all Canadians, not just one or two ancestral strains. — Elizabeth II
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