Recipe - Aunt Naomis Easter Ham

7 pound Smithfield Easy Karv Ham (to
9 lbs.); rind removed
Whole cloves
1 pound Darkbrown sugar
1 cn CocaCola; 12oz.
1 cn Pineapple rings (14oz.);
drained and juice reserved
1 cup Sweet Concord grape wine
10 Maraschino cherries; (10 to
12)
Fresh bay leaves for garnish

Heat oven to 325 degrees. Using a sharp knife, score surface of ham
crosswise and lengthwise, forming a crosshatch pattern about 1/4inch deep
and 1inch apart. Place 1 clove in the center of each square. Place ham,
fat side up, in a doublelayer disposable aluminum roasting pan. Pat the
brown sugar onto the surface of the ham. Expect some sugar to fall into the
roasting pan. Transfer to oven, and bake until brown sugar just begins to
melt, about 30 minutes. Pour CocaCola over ham, mixing with melted sugar
in bottom of roasting pan. Baste ham with sugar mixture. Return to oven,
and bake for 20 minutes. Meanwhile, combine 1 cup reserved pineapple juice
and wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a
total of 16 minutes per pound, basting every 20 minutes. During the last 20
minutes of baking time, decorate ham with pineapple rings. Use 2 to 3
toothpicks to hold each ring in place. Center a cherry in the center of
each ring, and adhere with a toothpick. Transfer ham to a platter, removing
all toothpicks. Garnish ham with fresh bay leaves. Serves 10 to 12. Recipe
from Jane Heller. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
Martha Stewart Living www.marthastewart.com. Lynn's notes: Made this for
Easter 1998; used and 8 lb. butt portion ham. The ham turned out to be very
tasty and delicious. A lot of basting has to be done, but the results are
worth it.

Recipe by: Martha Stewart Living

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Apr 12, 1998