This is a flavor packed holiday ham recipe that has the most amazing pineapple glaze. Using an oven bag keeps the ham ultra moist.
- 8 pound bone-in ham (spiral cut or unsliced)
- Reynolds Kitchen Large Sized Oven Bag
- 2 tablespoons flour
- 1 cup ginger ale
- 1 cup maple syrup
- 1 cup pineapple juice
- 1/2 cup honey
- 1/2 cup light brown sugar
- 1 (10- ounce) jar maraschino cherries
- 1 (20- ounce) can pineapple slices, drained
- 30 (ish) toothpicks
- Preheat oven to 325°F. Remove all but one rack in the oven, and place that in the lowest position to ensure room for the ham and the bag.
- Place the flour in the oven bag and shake to coat.
- If using a spiral sliced ham, place the ham in an oven bag and place into a large roasting pan. If the ham is not spiral sliced, score the outside of the ham with a knife in a criss-cross pattern, making 1/4- inch slices. Then place the scored ham in the oven bag, and place the bag in the roasting pan.
- In a large mixing bowl, whisk together the ginger ale, maple syrup, pineapple juice, honey, brown sugar, and 1/2 cup of maraschino cherry juice until combined.
- Pour the mixture on top of the ham in the bag, separating the slices, or cuts slightly so the liquid gets in the ham as well as on top.
- Place the pineapple slices on top of the ham. Use the toothpicks to secure the pineapples into the ham. Place a maraschino cherry inside each pineapple slice and secure it using a toothpick.
- Seal the bag tightly using the tie provided in the box. Cut 6, 1/2- inch slits in the top of the bag.
- Bake for 2 hour, or until a meat thermometer inserted into the meat reads 140°F.
- Allow the ham to sit in the bag for 15 minutes before opening.
optional glaze – when the ham is baked, transfer the remaining juice in the bag into a medium saucepan. Bring to a boil over medium heat, and cook until it’s reduced by half. Drizzle this over top of the ham.
Store ham airtight in the refrigerator for up to 5 days.
Keywords:: ham recipe, cookies and cups, ham, spiral ham, baked ham, pineapple ham