Ann Amendolara Nurse’s Famous Ambrosial Baked Ham
Recipe By :Ann Amendolara
Serving Size : 20
1 18-pound smoked ham -- bone in
Whole cloves
3 cups pineapple juice
1 pound dark brown sugar
1 bottle dark corn syrup
1. Preheat oven to 325 degrees.
2. Place the ham in a large open roasting pan. Score the fat into a 1-inch diamond pattern, and stud completely with cloves. The cloves should be about an inch apart. Pour the pineapple juice over the ham. Put the pan in the oven and bake for 12 minutes a pound.
3. After the first 1 1/2 hours, remove the pan from the oven and carefully pat brown sugar on to completely cover the top of the ham. Then gently pour the corn syrup over the ham, taking care not to disturb the sugar covering. Return the pan to the oven and continue baking, basting every 15 minutes with the pan juices.
4. Once the ham has baked for the allotted time, remove it from the oven and continue basting until the ham is cool, about an hour. This gives it a beautiful glaze. The remaining syrup may be used to make candied yams, sweet potatoes or butternut squash.
Recipe By :Ann Amendolara
Serving Size : 20
1 18-pound smoked ham -- bone in
Whole cloves
3 cups pineapple juice
1 pound dark brown sugar
1 bottle dark corn syrup
1. Preheat oven to 325 degrees.
2. Place the ham in a large open roasting pan. Score the fat into a 1-inch diamond pattern, and stud completely with cloves. The cloves should be about an inch apart. Pour the pineapple juice over the ham. Put the pan in the oven and bake for 12 minutes a pound.
3. After the first 1 1/2 hours, remove the pan from the oven and carefully pat brown sugar on to completely cover the top of the ham. Then gently pour the corn syrup over the ham, taking care not to disturb the sugar covering. Return the pan to the oven and continue baking, basting every 15 minutes with the pan juices.
4. Once the ham has baked for the allotted time, remove it from the oven and continue basting until the ham is cool, about an hour. This gives it a beautiful glaze. The remaining syrup may be used to make candied yams, sweet potatoes or butternut squash.