What you will need:
Smoked Ham of your choice Butt or Shank
Basting Sauce
Mix this up 30 minutes before predicted time for your ham to be fully cooked:
1/2 box of brown sugar light or dark brown
1 can pineapple slices, you will use the juice for baste and slices for decorating
1 Tablespoon or more your choice of Yellow Mustard
cloves (optional)
Broth from ham baking. Carefully suction from pan in the oven.
Mix together until smooth
You will want this to be the consistency of a medium sauce.
Preheat oven to 325 degrees
Wash your ham thoroughly
Place in deep pan
Put 1 cup of water in the bottom of pan
Cover with lid or foil if possible
**I used to take skin off of ham at beginning as Mama had shown me but in later years she has shown me to leave the skin on until you go to baste and the ham will be more moist.**
Check your weight and set your time (half butt or shank bone in cook 18-25 minutes per pound)
When time is 30 minutes short of estimated remove ham from oven
Carefully remove that skin leaving the fat underneath in tact
Score the fat into little squares ~ being careful not to cut into the ham itself.
Place whole cloves into the cut corners if desired.
Place pineapple slices on with toothpicks if desired with a cherry in the middle. Looks very pretty
Adding the Glaze to ham:
Use a baster or simply pour half of the mixture over the ham
Place back into oven and bake for 15 minutes
Take out pour rest of mixture on ham
bake again for 15 minutes
**If needed add a little more water to the bottom of pan to prevent from drying out**
Also
**If you want to bake your ham for a longer period of time do so and simply baste with liquid in bottom of pan, which by now will be basting mixture and a little more broth.**
When Ham is done to your liking remove from oven and let rest for about 15 minutes before slicing. (If you can stand to for that long without touching)
Serve with sides of your choice. I tend to have homemade potato salad, deviled eggs and vegetable of choice
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Dolly of https://www.hibiscushouseblog.com