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Mississippi Baked Ham

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“My partner's family is from Mississippi, and this is their recipe for Easter ham. I don't like ham at all, but I thought this was ok. Any ham-lover would adore this recipe, I think. Posted here mostly for safe-keeping, as I'll be making it every year.”
READY IN:
3hrs 30mins
SERVES:
20
YIELD:
1 baked ham
UNITS:
US

Ingredients Nutrition

  • 8 -10 lbs hickory-smoked bone-in ham
  • clove, as many as needed
  • 12 ounces Coca-Cola
  • 1 (20 ounce) can pineapple slices in heavy syrup, drained and syrup reserved
  • 1 -2 cup brown sugar
  • 10 maraschino cherries

Directions

  1. Preheat oven to 325°F.
  2. Rinse and dry ham. Score skin of ham with a knife in a criss-crossing 1-inch diamond pattern all around. Stuff one clove in every gap where the crosses intersect.
  3. In a baking pan, whisk together the cola and reserved pinapple syrup. Place ham cut side down in the pan. Glaze with the cola/syrup mixture. Pat brown sugar all over the ham, then cover with foil.
  4. Bake, covered, for 15-20 minutes per pound or until internal temperature reaches 135-145°F (cooking these big chunks of meat always takes me longer than the packaging says- a probe thermometer really helps here). Baste every 20 minutes or so. Halfway through the cooking time, remove foil and stick the pineapple slices onto the ham with toothpicks. Put a maraschino cherry in each pineapple slice hole, also with a toothpick. Continue baking, uncovered, and don't forget to baste.
  5. For a more caramelized glaze on the ham, just before it has finished cooking increase the oven temperature to 450°F Check it frequently and baste constantly to make sure it does not burn.
  6. Remove from oven and let sit for at least 30 minutes before slicing.

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