How does one properly make a ham with the pineapple rings, marachino cherries, and cloves?

Asked by poofandmook (17320

) December 18th, 2013

My grandma used to make her Christmas ham this way, with the pineapple rings and the cherry in the middle of each ring. She didn’t use brown sugar or a glaze… I am almost positive she just basted the ham in its own juices.

And then she made the most amazing, sweet gravy from the drippings, with raisins so that they plumped back up. I haven’t tasted it in years, because she passed away several years ago and was not able to cook for a few years before that.

I really have no desire to call my aunt… because I will end up on the phone for 2 hours and still not get the answers to my questions… but I figure SOMEONE here must be able to tell me how to do it.

I’m pretty positive she never used these fancy schmancy spiral-cut hams. But that’s about all I know. Google searches are just slightly overwhelming, and almost all talk about glazes and brown sugar.

Collective… help me please to recreate my grandma’s Christmas ham :)

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8 Answers

You answered you own question about brown sugar, that is what was in the sweet gravy with the raisins.
I only know to make a brown sugar and ginger-ale baste; put the pineapples and cherries on with toothpicks, use the extra juice from the pineapple rings with brown sugar. Baste with ginger-ale. The first step is to score the ham with a sharp knife to get the diamond pattern place the cloves at the intersection of the cuts. Cook to an internal temp of 165 * F.

Tropical_Willie (31122

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