How to make it

  • Whisk all the ingredients (except the ham) together in a medium bowl.
  • Trim the exterior skin and excess fat from the ham See Photo. Leave some fat to render while cooking. See Photo
  • Score the surface of the ham into diamond shapes about 1 inch square and cut 1/2 inch deep. See Photo
  • Place the ham in a baking dish or pan and pour the marinade over it See Photo. Let the ham stand at room temperature for about an hour, turning and basting frequently.
  • Pre-heat the oven. 325 for precooked ham and 350 for uncooked.
  • Put the ham on a rack in a roasting pan. Pour the marinade over it.
  • Tent the ham with aluminum foil. Bake for 15 minutes per pound (precooked ham) or 20 minutes per pound (uncooked ham).
  • Baste with the marinade about every thirty minutes See Photo. Take off the foil for the last 40 minutes of cooking.
  • Remove to a large platter, let cool for about 20 minutes, then slice and serve.
Remove Tough Skin   Close
Leave Some Fat   Close
Score   Close
Pour Marinade   Close
Baste While Cooking   Close

Reviews & Comments 6

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    " It was excellent "
    valinkenmore ate it and said...
    Love these flavors. Bookmarked and saved for next time!
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    " It was excellent "
    tinadc ate it and said...
    AND NOW I AM HUNGRY LoL --- HI 5
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    " It was excellent "
    elgourmand ate it and said...
    How many times has oops created a brand new recipe? This Oops guy should post more stuff. Seriously, a stunner and like our friend A, baked ham is seriously one of my favorites. Real ham costs the bloody earth here so I usually buy a pig and make my own Ham and shoulder Ham, etc. These are usually a little bland so your recipe will make a lot of difference. Take care Dugger.
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  • dugger 4 years ago
    LOL dude, your comment hit before I finished correcting the spelling. Thanks.
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    " It was excellent "
    thepoint ate it and said...
    Baked ham is one of my favorites.... Nice job...

    A.
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  • dugger 4 years ago
    We started out to make our basic Holiday Ham but ran into some issues. No red wine. No pineapple juice. So, I found a little over a cup of Very Dry Sherry. OK, we'll use that even though I've never used Sherry on ham. Took a medium can of crushed pineapple and crushed it some more. Able to milk 1/2 cup of juice out of that. Then the oops... Pat put the brown sugar in the blend, then measured 3/4 cup of sherry and promptly poured it into the brown sugar container instead of the marinade. Now only had 1/2 cup of sherry left (and a very soggy canister of sugar). Used the sherry and added 1/4 cup of apple juice to make up the difference in liquid. Crossed our fingers.

    But it came out fantastic. Better than the intended recipe. Sometimes fortune smiles on you.
    Was this review helpful? Yes Flag

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