Patrick's Holiday Bone-In Ham Recipe

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Patrick's Holiday Bone-In Ham
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Ingredients
6
Count
Nutrition
262
Calories
Total time
260
Minutes
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Ingredients:

Directions:

  1. Remove the outer protective plastic from the thawed (if frozen) ham. Score the ham slightly by taking a sharp knife and cutting criscrosses, about 1 1/2 apart on the top and sides of the ham. These slices just need to barely cut through the outer skin - after the ham bakes, they become much bigger.
  2. Preheat the oven to 350-degrees F.
  3. Using round toothpicks, attach the pineapple slices all over the outside of the ham - reserve the juice. Using more toothpicks, secure a maraschino cherry in the middle of each pineapple slice.
  4. Using a large roaster pan, (or, two aluminum throw-away type roasting pans, one fitted inside another for added stability), place some sort of rack in the bottom to raise the ham slightly off the bottom of the pan. Pour in the water and then set the ham on the rack. Pour the pineapple juice over the ham. Brush half the ham glaze (you can use your fingers) on the ham and then cover with lid, or tent with aluminum foil. Mainly, you don't want the lid or aluminum foil to make much contact with the ham - if a few toothpicks pop through, that's okay.
  5. Bake on the second from the lowest rack, 20 minutes per pound at 350-degrees F. (e.g., a ten-pound ham would bake for about 3 hours and 20 minutes).
  6. Halfway through baking time, remove the lid or aluminum foil and baste the ham with the juices in the pan, just enough to re-wet the entire ham. Return to oven covered as before.
  7. At the end of the baking time, re-baste it, brush on the remaining ham glaze, pour the melted butter over the ham (if using), and re-set the oven to BROIL, on HIGH if there is a broiler setting. Place the ham in the roaster pan, uncovered, under the broiler for just a few minutes to render the glaze and brown it up some. Don't worry about small black tips - this is normal. KEEP A CLOSE EYE ON THE HAM IN THE BROIL MODE OR YOU CAN EASILY BURN IT UP!
  8. When the ham looks good, remove it from the broiler, allow it to sit for at least 20 minutes uncovered so that the juices will re-disperse within the meat, remove all toothpicks, and then slice it for serving.
  9. Note: Use the juices/drippings from the ham to make great-tasting Red-eye Gravy. Just pour all the drippings into a skillet and whisk in about 2 tablespoons of Wondra flour, (or cornstarch for clearer gravy), whisking constantly, over medium heat, until it thickens. If you don't have enough drippings, or if your gravy gets too thick, just add a little canned chicken broth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 261.75 Kcal (1096 kJ)
Calories from fat 86.79 Kcal
% Daily Value*
Total Fat 9.64g 15%
Cholesterol 32.51mg 11%
Sodium 425.31mg 18%
Potassium 83.24mg 2%
Total Carbs 39.66g 13%
Sugars 36.13g 145%
Dietary Fiber 1.25g 5%
Protein 7.85g 16%
Vitamin C 5.5mg 9%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 28.8mg 3%
Amount Per 100 g
Calories 148.91 Kcal (623 kJ)
Calories from fat 49.38 Kcal
% Daily Value*
Total Fat 5.49g 15%
Cholesterol 18.49mg 11%
Sodium 241.97mg 18%
Potassium 47.36mg 2%
Total Carbs 22.56g 13%
Sugars 20.56g 145%
Dietary Fiber 0.71g 5%
Protein 4.46g 16%
Vitamin C 3.1mg 9%
Iron 0.2mg 2%
Calcium 16.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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