No More Salty Easter Ham49 Reviews
- Prep: 12 hr
- Cook: 1 hr
- Ready In: 13 hr
“The best ham you will ever eat! This recipe has been in my family for generations and is always requested at Easter time.” - by Christy
Original recipe yields 1 whole ham
- Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.
Amount Per Serving (15 total)
- 559 cal
- 13.4 g
- 49.6 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftov..." See moreer juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn, both from here. Also served fresh asparagus, mashed sweet potato and pear, and creamy coleslaw. Everything worked very well together."
"I always say I don't really care for ham and I've never actually made a decent ham in my life. This recipe changed that! My kids requested ham for Christmas dinner - and this was fantastic. The fir..." See morest time I basted it was sorta yucky, the milk had started to curdle, the second time the ham juices had taken over and it was much better. Just a word to the wise, don't expect the juices to be able to be thickened into any kind of sauce or glaze. "
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