I use a spiral-sliced ham with this recipe because the sauce seeps down in-between the slices and flavors them so well. The recipe changes a little each time I use it, but this is the basic form. My daughter, who rarely eats ham, will eat only this one I fix on holidays. Spring or Fall, it's perfect for any time of year. This ham comes out moist and incredible, so delicious on rye or pumpernickel bread the next day, and great for breakfast the morning after as well. —BeijingRose
Dole crushed pineapple
Tony Tchatcher's New Orleans seasoning
hot curry powder
candied cherry halves to garnish
In This Recipe
Preheat oven to 350 degrees. Mix together the mustard, honey, horseradish curry powder, Tchatcher, pepper and juice from the pineapple-- stir until well-blended.
Place the ham in a foil-lined pan at least 4 inches on the sides. Pour about a cup of hot water in the pan, then pour the sauce slowly over the top and make sure all of it gets covered, saving back about 1/4 cup.
Pat the pineapple all over the top and front of the ham, then pour on the 1/4 cup of sauce. Carefully cover the entire ham with foil, making sure it does not touch the top or front (don't want it to stick during baking--you want a good, tight seal on the foil so tuck it over the edges and end of the pan.
Place the ham on the center of the rack, and bake for at least 4 hours. Remove and garnish with candied cherry halves. This dish does not require basting as the juices and sauce, combined with the pineapple, will keep it moist. The juices from the cooked ham go well with mashed potatoes or rice and can also be used for a ham and potato layered casserole the next day.