Ham with Pineapple
Anyway, I had a serious craving for spiral ham last week, but I knew I had to make it SOUTHERN. I wasn't 100% sure what Southern ham was supposed to taste like, but I knew that it couldn't be too sweet. In other words, I planned on avoiding any recipes by Paula Deen. I love the combination of sweet/salty dishes, but I don't like for one to overpower the other. After I found this recipe, I went to the grocery store and purchased all the necessary ingredients, and boldly asked the cashier at the register if this was a "true" Southern recipe. After she assured me that she had been born and raised in the South and her mama always made ham just like this, I was convinced. (I also made sure to ask "but is this really a SOUTHERN recipe??" more than once. I'm sure I didn't look too weird or anything). I liked this recipe a lot, and it was very easy to make. I changed a few things, mainly the ham itself. I bought a pre-cooked spiral ham to save myself a little time, and I just cooked it according to the directions on the package (275 degrees for an hour and a half, basting frequently). Do whatever you're comfortable with. I served this up with a sweet potato side-recipe to follow shortly-and some biscuits. Watch out world, this Midwestern girl is getting pretty comfortable in the state of Louisiana!
1 (12lb) bone-in ham. I bought a 10lb ham and that was MORE than enough.
1/2 cup whole cloves. (This seemed like overkill. I used about 1/4 cup).
1 (20oz) can pineapple rings in heavy syrup
1/2 cup packed brown sugar
1 (12oz) can of lemon-lime soda. I used 7UP.
1 (4oz) jar maraschino cherries
1. Preheat the oven to 325 degrees.
2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond (I also put cloves on the outer part of the ham).