I always use a shank portion of the ham. You can purchase a fully cooked ham that just needs to be heated slowly to bring the ham up to a good temperature to develop the flavor. But a bone-in ham to provide lots more flavor and to also give you a great "ham bone" to cook with beans later in the week or freeze until you're ready to use.
1 10-12 lb. shank portion fully cooked ham
1 can pineapple slices in juice drained and juice reserved
1 T. honey
1/3 cup brown sugar
Preheat oven to 350 degrees. Place ham in a shallow roasting pan and cover with foil.
Bake for 15 minutes for each pound of ham.
Whisk together pineapple juice, honey and brown sugar. An hour before the ham is to temperature, remove from oven and layer pineapple slices on top of ham. Baste with the juice mixture and return to oven. Repeat the basting every 15-20 minutes or so.
Let rest about 20 minutes before slicing.
1 10-12 lb. shank portion fully cooked ham
1 can pineapple slices in juice drained and juice reserved
1 T. honey
1/3 cup brown sugar
Preheat oven to 350 degrees. Place ham in a shallow roasting pan and cover with foil.
Bake for 15 minutes for each pound of ham.
Whisk together pineapple juice, honey and brown sugar. An hour before the ham is to temperature, remove from oven and layer pineapple slices on top of ham. Baste with the juice mixture and return to oven. Repeat the basting every 15-20 minutes or so.
Let rest about 20 minutes before slicing.
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