This delicious baked ham with pineapple slices and cloves can be served warm, or as a cold sandwich platter
with slices of homemade bread or rolls. Gram's baked ham was a traditional Easter Sunday meal, but it is easy
to pair with lighter dishes to make it a great summer recipe too, like a cold pasta and vegetable salad. You
bake the ham with or without a bone, but if you would like to make
pea soup with ham bone, you'll need to make a ham with a bone and save the bone for the homemade soup.
-1 large ham
-1 can pineapple slices
-1/3 cup brown sugar
Place a cooking rack in a large roasting pan and place the ham on top. Push the whole cloves around the whole outside of the ham, spacing them about 2 inches apart. Starting at the top, press brown sugar over entire ham. Break several toothpicks in half and push them into the ham, placing slices of pineapple on them like hooks. This keeps the pineapple in place. Add the pineapple juice from the can to your roasting pan. Cover ham with roaster lid or tinfoil if the pan won't close tightly. Bake approximately 2 hours at 350 degrees. This time is pretty standard as the size of a half ham with the bone is pretty standard. When all the ham is taken off the bone, use the bone for homemade pea soup.