Makes 10 servings You’ll never bake ham another way after you try this easy recipe! Excellent served with Herb & Cheese Hash Browns http://cookinwithaterrytwist.com/2016/07/herb-cheese-hash-browns/
- 6-8 pound fully cooked bone-in ham
- ⅔ cup packed light brown sugar
- 1 cup honey
- 1 cup dry red wine
- 1 - 20 oz. can sliced pineapple in 100% pineapple juice, drained
- 3 cloves garlic finely minced
- Extra Large - 2 gallon size zip top food storage bag or glass bowl large enough to hold ham
- In a large bowl, whisk together brown sugar, honey, red wine, juice from canned pineapple and garlic.
- Place ham in bag or bowl and pour marinade over, turning to coat the ham. Place ham in fridg for 24 hours, turning often to expose all the ham to the marinade. You will notice the ham starts turning red, which means it is absorbing this delicious marinade!
- Soak 20 or more toothpicks in cold water for 20 minutes (this helps them not burn in the oven).
- Preheat oven to 350 degrees.
- Spray ham with non stick cooking spray. Place ham in roasting pan, reserve marinade for basting.
- Lay pineapple slices (touching each other but not overlapping), on all exposed areas of ham. Using toothpicks, insert 2 or 3 toothpicks through pineapple and into the ham to keep it in place.
- Don’t push the toothpicks in too far, you may not be able to get them out!
- Baste ham with reserved marinade.
- Bake the ham, basting every 10-15 minutes with marinade, for 10 minutes per pound.
- Remove pineapple slices, carve ham and serve warm or at room temperature.
SAVE THE BONE, for Terry’s Easy Crockpot Split Pea or Bean Soup You can use the bone within 5 days or freeze for up to 6 months