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...
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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 8 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...

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  • dugger 8 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.
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