So for Easter Sunday I bet you can't guess what we had for dinner...
Yep, ham. I'm sure many of you probably had this same dish. This was the first time that I have ever cooked a ham before and I have to say, it was WAY easier than I thought it would be! I am so excited to use the leftovers in so many different dishes. Yay! for no chicken this week (although I bet after having ham for a week straight I will probably either become a Vegan or be begging for some chicken again...) I will definitely be sharing some yummy recipes that include, yes, HAM in them, that I think you will all find super easy and super yummy! So stay tuned all week for what I like to call
HAM-A-RAMA LEFTOVER WEEK!
1 (any size) Bone-In Spiral Cut Ham (Pre-cooked) (I had a 10 pounder that's why it's Ham-a-rama week!)
1 can of Pineapple Rings
This recipe is so easy! There are no exact measurements either.
1. Create a foil tent for the ham. To do this you are going to need 3-4 large pieces of foil. Take 2 pieces of the foil and place them horizontally underneath the ham, then the other 2 pieces vertically underneath the ham, and now place the foil and the ham into a large baking dish (like a 9x13 pan).
2. Score the top of the ham a couple of times. (this is just cutting a couple of x's in the top of the ham to allow the seasonings to absorb in)
3. Stick a bunch of whole cloves into the ham all over. Now just drizzle the ham with lots of honey, then pack it with lots of brown sugar. Drizzle a little bit more honey over the top. Now take your pineapple rings (I used about 8) and apply them to your ham. (If they slip you can just support them with toothpicks, just make sure to remove them, along with the cloves, after the ham is done being cooked)
4. In the bottom of the baking dish, pour 1/2 cup of water. Take the foil that is hanging over the sides and now seal the pieces all together at the top (tight just like a tent). Bake in the oven @*275 for 3 hours. Serve with potatoes and a green salad.
(Recipe Source: My dear Mother)