This Thanksgiving ham with maraschino cherries, pineapple slices, brown sugar, honey, and many more yummy ingredients is my mom's recipe. You'll love it — and it's not just for the holidays, it's great any time of year!
Ingredients
- maple syrup: 1 cup
- orange juice: 1 cup
- ginger ale: 1 cup
- brown sugar: 0.5 cup
- honey: 0.5 cup
- maraschino cherries: 1 jar (10 ounce jar, halved)
- fully-cooked, bone-in ham: 1 piece (12 pound)
- heat-resistant nylon oven bag (such as Reynolds Oven Bags): 1 piece
- pineapple slices in juice: 1 can (15.25 ounce can, drained)
- box round wooden toothpicks: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
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Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
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Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking).
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Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
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Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
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Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.
