| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Pre-cooked boneless ham such as Cure 81 |
|
|
Whole cloves |
| 1 1/2 |
c |
Brown sugar |
| 2 |
c |
Pineapple juice |
| 1 |
tb |
Dry mustard |
| 2 |
c |
Diced fresh or canned crushed pineapple |
| 1 |
|
Bottle of ginger ale; (1-2 liter) |
INSTRUCTIONS
>From: gyspylady <reenee430@uswest.net>
This truly is the best baked boneless ham I have ever eaten. Its from the
Villa Montana, Morelia, Mexico and is in the Cotton Country Cookbook of
Monroe, LA.
Stud ham with cloves. In blender container (or food processor if no
blender), place the sugar, pineapple juice, crushed pineapple, and mustard.
Blend but do not puree.
Place ham on rack in roasting pan. Pour pineapple mixture over ham.
Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2
hours. As juice in pan boils down (check after first hour), begin to add
ginger ale as needed. Baste ham every 15 minutes for last hour, adding
ginger ale as needed. This is the secret to the wonderful flavor! For the
last 30 minutes of cooking, remove rack and place ham in bottom of pan.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
YNRN11F@prodigy.com (TNT RECIPES LIST) on 5 De, c 1997
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