Pineapple and cherry studded ham has been around for years and became very popular in the 50s. While nothing particularly new; however, many members of our younger generation have never seen it or tried it, which is why I posted the recipe. The flavors are classic and using an uncured ham for this recipe makes it healthier by not using ham cured with nitrates and nitrites. Using the pineapple and cherry juices along with your favorite cola and a shot of bourbon makes a tasty glaze for this beautiful masterpiece. While it is super simple to make, this ham always brings back memories of Mom’s baked ham and it makes a beautiful presentation for any gathering. Here’s how to make it:
Start by preheating the oven to 325 degrees. Prepare a 10 lb. smoked, uncured, fully cooked, butt portion ham (not spiral sliced because it will dry out), by placing the ham on a rack on a foil-lined baking sheet. Make 1/8 inch deep cross-cut slashes into the skin of the ham which will make diamond-shaped cuts. Use about 15-20 whole cloves and stick them randomly into the ham (do not use too many because the flavor is strong).
Next, open 2 – 20 oz. cans of pineapple slices reserving all of the juices. Using toothpicks, secure the ham slices all over the ham. Take a 10 oz. jar of maraschino cherries and pour all of the juice in with the pineapple juice and set aside. Stick the cherries onto the toothpicks to decorate. Bake the ham on the lower rack at 325 for 15 min. per pound. Do not overbake which will burn the cherries. Since the ham is already cooked, the idea is to just heat it through.
While the ham bakes, place the juices from the pineapple and cherries in a medium sauce pan. Throw in 3 whole cloves, any leftover cherries, 1/4 cup brown sugar, and 1- 12 oz. can of your favorite cola (I used Dr. Pepper®).
Bring to a boil and cook until reduced by half about 20 – 30 minutes. Keep an eye on it because as it thickens, it can boil over. When it has reduced by half, remove completely away from the heat and add in 2 Tbl. bourbon (optional), and set aside. (Caution: Do not add bourbon near an open flame or heat source).
When ham has finished baking, brush the glaze all over the ham and then serve any extra on the side.
By making sure not to overcook the ham, it keeps the meat nice and moist and prevents the cherries from becoming too dark or burnt. Enjoy and happy cooking!
Prep Time: 20 min.
Cooking Time: 15 min. per pound (about 2 hrs. 15 min. for a 10 lb. ham).
Difficulty: Easy
Servings: 6-8
Preheat oven to 325 degrees and prepare a foil-lined pan with a rack
Ingredients:
1 10 lb. Smoked uncured butt portion ham (not spiral sliced)
15 – 20 whole cloves
2 20 oz. cans of pineapple slices (Reserve all the juice)
1 10 oz. jar maraschino cherries (Reserve the juice)
1 12 oz. can of your favorite cola (I used Dr. Pepper®)
1/4 cup packed brown sugar
2 Tbl. bourbon (optional)