Nothing says Easter dinner like a Baked Ham with Pineapple and Cherries. This baked ham with rosemary, pineapples, and maraschino cherries is the perfect centerpiece for your Easter dinner. Perfect for Christmas and Thanksgiving too.
8 to 10-pound bone-in ham (spiral cut or unsliced)
Reynolds Kitchen Large Sized Oven Bag
2 tablespoons flour (for the oven bag)
1/4 cup or a little less spicy mustard
1/4 cup honey
1 cup pineapple juice
1/2 cup maraschino cherry juice
1/2 cup light brown sugar
1 tbs rosemary
1 (10-ounce) jar maraschino cherries
1 (20-ounce) can pineapple slices, drained
30 (ish) toothpicks
Preheat oven to 325°F.
Place the flour in the oven bag and shake to coat.
If using a spiral sliced ham, place the ham in an oven bag and place into a large roasting pan. If the ham is not spiral sliced, score the outside of the ham with a knife in a criss-cross pattern, making 1/4- inch slices. Then place the scored ham in the oven bag, and place the bag in the roasting pan.
Coat the ham all over with the spicy mustard.
In a large mixing bowl, whisk together the pineapple and cherry juice, honey, and brown sugar, mix well.
Pour the mixture on top of the ham in the bag, separating the slices, or cuts so the liquid gets in the ham as well as on top.
Place the pineapple slices on top of the ham. Use the toothpicks to secure the pineapples into the ham. Place a maraschino cherry inside each pineapple slice and secure it using a toothpick.
Sprinkle the ham with rosemary.
Seal the bag tightly using the tie provided in the box. Cut several 1/2-inch slits in the top of the bag.
Bake for 2 to 3 hours, or until a meat thermometer inserted into the meat reads 140°F.
Allow the ham to sit in the bag for 15 minutes before opening.