RECIPE Aretha Franklin's Christmas ham in 2020
Directions. Preheat oven to 375 degrees. Put oven rack in the middle of the oven. In a small bowl, mix together the mustard, brown sugar and ginger ale. Score top of ham into diamonds and stud center of each diamond with a clove. Place the ham in a large roasting pan, fat side up (or cut side down, if half a ham). Bake for 20 minutes per pound.
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Bake for 2 1/2 hours (15 minutes per pound), or until a thermometer placed in thickest part of ham registers 130 degrees F. Meanwhile, melt butter in a medium saucepan over LOW heat. Add brown sugar, honey, and pineapple juice Whisk in the Dijon and bring mixture just to a boil, stirring occasionally.
DerynStormi
directions. Place ham in baking dish or roasting pan. Score ham diagonally both ways about 1/8" in. Pour ginger ale over top. Pat brown sugar all over top and sides of ham. Bake according to ham package directions. (Usually 20 minutes per pound at 325 degrees). Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
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Preheat oven to 325°F. Place the ham, cut side down, in a 13×9 inch baking dish. Cover with foil. Bake for 1 hour. While the ham is baking, stir together the brown sugar and dijon mustard. Remove the ham from the oven and remove the foil. Increase the oven temperature to 350°F.
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Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan. Pour ginger ale into the roasting pan. Rub brown sugar over the ham. Attach pineapple slices to outside of ham with toothpicks. Secure a cherry into the middle of each pineapple slice again using toothpicks. Pour reserved pineapple juice into pan with ginger ale.
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Combine the brown sugar and 1/4 cup of the ginger ale in a small bowl. Set aside. Place the ham in a baking pan. Pour the remaining ginger ale evenly over the ham and place the ham in the oven. Bake, uncovered, at 325 degrees F for 15 minutes per pound. Baste the ham occasionally with the ginger ale and juices in the bottom of the pan.
Rum Pineapple Glazed Ham recipe from A Gouda Life
Instructions. Prep. Preheat the oven to 325 degrees F and line a roasting pan with aluminum foil. Prepare the ham. Place the ham fat side up in the prepared roasting pan. Whisk together the mustards and brown sugar and rub the mixture all over the ham (sides, cut side, top, everything). Roast.
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Directions. Step. 1 Preheat the oven to 325°F. Step. 2 Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours—or longer, depending on the package directions.
Pin on Main dish
Vernor's Ginger Ale, one of the oldest surviving soft drinks in the United States, was created in Detroit and remains a favorite beverage of Michiganders. As a means to increase sales, recipe booklets were created and distributed to retailers of the beverage. These booklets, such as the one shown here, included a variety of recipes, from "Vernor's Hawaiian Punch" to "Baked Ham a la Vernor's."
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Remove ham from the oven to cool. Mix the brown sugar, yellow mustard, ginger ale and pineapple juice. Pour over the ham and cover with aluminum foil. Bake ham, until crisp, in the oven at 400.
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Instructions. Preheat oven to 350 degrees. Combine the ginger ale, brown sugar, and mustard together in a separate bowl, set aside. Score the ham, and add the whole cloves if desired. Place the ham in a shallow roasting pan and pour the glaze over the ham.
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Place ham in baking dish or roasting pan. Score ham diagonally both ways about 1/8" in. Pour ginger ale over top. Pat brown sugar all over top and sides of ham. Bake according to ham package directions. (Usually 20 minutes per pound at 325 degrees). Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
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Heat oven to 350 degrees F. Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes. Place brown sugar and mustard in a medium bowl, and stir to combine.
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Arrange ham in crock pot insert; brush with apricot preserves all over ham in all the crevices. Pour ginger ale around the ham. Cover tightly with heavy duty aluminum foil (or if it fits, use the lid). Cook on high for 3 1/2 to 4 hours or low for 5-6 hours or until warmed through.
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Preheat the oven to 325 degrees. Remove the picnic ham from the refrigerator. Place it on the rack of a roasting pan and let it rest, fat-side up at room temperature for an hour. Using a paring.
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Use toothpicks to hold in place. Fit a half cherry into the center of each ring and secure with a toothpick. 4. In a mixing bowl, combine the ginger ale and sugar. Pour over the ham. 5. Bake until the internal temperature registers 130-140 degrees, basting every 20 to 30 minutes; approximately 3 to 3-1/2 hours. 6.
