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Sweet Smoked Ham

SaraSara Lau
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  • 1 large (46 oz.) can pineapple juice
  • 1/2 jar to full jar Grey Poupon
  • 1 1/2 lbs. brown sugar
  • 1 whole smoked ham (not spiral cut)
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  • 1

    The night before ham is to be served, boil ham in pineapple juice. Cover and refrigerate overnight.

  • 2

    In morning take ham from pot and put in roasting pan. Reserve half of pineapple juice used for boiling.

  • 3

    Preheat oven to 325°.

  • 4

    Mix Grey Poupon with brown sugar. Enough to cover ham while baking. Pack onto ham and cook ham according to package directions (cooking time per pound).

  • 5

    Last 10 minutes of baking, pull ham out and pack brown sugar onto ham again.

  • 6

    Increase oven temp. to 400° or 450°. (ham can also be broiled at this point - but keep a close eye on it so that ham does not burn). Cook for 10 minutes until the brown sugar pack turns toasted brown. Use leftover pineapple juice (a ladle full at a time) and slowly pour over crusted brown sugar to turn into glaze.

  • 7

    Be careful, too much juice may make it too tangy.

Recipe Notes

Edit note

From Sara's recipe box via Walter's sister.

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