oven baked ham
Two cuts of ham are most popularly sold during the holidays. The shank is smaller. Because it is higher than the shank, the butt contains more meat. Because the shank has a portion of the leg bone that tapers down, it is called the shank. The shank was purchased for its cheap price, but I prefer the butt.
Basic ingredients for oven baked ham
- For the Ham: Cloves, Yellow mustard, Brown Sugar 2 cans of pineapple slices in 100% natural Juice (drained)
- 1 Jar of Maraschino cherries Pack of toothpicks
- FILL THE GLAZE WITH 1 1/2 cups pineapple juice (from cans)
- 1/4 cup brown sugar packed
- 1/2 cup cherry juice
- 1/2 cup honey
- 1/2 cup orange marmalade
- 4 TBSP corn starch
- 1-quart of cold water
- ADDITIONAL INGREDIENTS 2 cups Coke Original
- 1/2 cup brown Sugar
How to make oven baked ham
- Place the ham in an oven-proof pan. Score the ham with a crisscross design on all sides. Put whole cloves into the ham. You can use as many or none as you wish.
- Use a silicone brush to coat the ham in yellow mustard. Brown sugar should be added as much as possible. To secure the pineapple rings and cherries, use toothpicks.
- Place the cup of brown sugar, coke and around the ham. Turn the oven to 325o Bake the ham for 15 minutes per pound. Example: A 8-pound ham is baked for 15 minutes per pound. This equals 120 minutes. Divide 120 by 60 to get 2 hours.
- MAKE THE GLAZE: Combine all the ingredients except for the corn starch in a small saucepan. Combine the corn starch with cold water. To mix the cornstarch and water, I use a 2-ounce measuring cup.
- To thicken the glaze, add a small amount of corn starch. After the glaze has thickened, you may use it to brush the ham. Bake the ham for 20 minutes, then baste it every 20 minutes until it’s done. Once the ham is cooked, remove it from the oven and let it cool before cutting.
Notes: Honey is optional. We did not add salt as hams are salty enough. However, you can add some salt to the glaze if you wish. I prefer the ham but portion. The glaze thickness is up to you. My glaze should be thick enough to hold onto the slices.