Nanna’s Baked Ham

By Yankee Magazine

Mar 30 2015


My Nanna used to make this easy baked ham on Christmas and Easter. She always served it with her special macaroni and cheese. It was a match made in heaven, and in her memory I share her baked ham recipe with you.


6-8 servings, with leftovers


1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice


Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.

Place ham in roasting pan face-down. With a good sharp knife score the skin in “checkerboard” fashion. On each “square” push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings (put maraschino cherries in the center, if you like) and place back in the oven for 1/2 hour. Remove from oven, baste again and serve.