Baked Ham with Sweet Gravy

My Family's Favorite Baked Ham with Sweet and Tangy Glaze

This isn't just a recipe; it's a family heirloom, passed down through generations (or at least, that's how it feels!). My sweet and tangy glaze for baked ham is a constant source of compliments and happy sighs around our dinner table. It's a simple recipe, but the flavor is anything but. The secret? It's all about the balance – the sweet brown sugar glaze perfectly complements the savory ham, while the tartness of the pineapple adds a delightful twist.

I remember countless holidays and family gatherings centered around this dish. The aroma alone is enough to bring everyone running to the kitchen. The glistening ham, adorned with vibrant pineapple rings and cherries, is truly a feast for the eyes, but the taste? Oh, the taste! The tenderness of the ham, the sweet and tangy glaze, and the perfectly thickened gravy... it's a symphony of flavors that dances on your palate. And let's not forget the creamy mashed potatoes that perfectly soak up every last drop of that incredible gravy.

My husband, who's not usually a fan of sweet gravies, absolutely adores this one. He claims it's the best gravy I make, and that's saying something! Our kids, too, are obsessed. This recipe is a surefire crowd-pleaser, no matter the occasion. From casual weeknight dinners to grand holiday celebrations, this baked ham with sweet glaze is a guaranteed hit.

More than just a meal, it's a memory maker. The simple act of preparing this dish takes me back to childhood memories of bustling kitchens filled with laughter, the warmth of family, and the irresistible aroma of roasting ham. It's a comforting tradition, a tangible link to the past, and a delicious way to create new memories with those you love. Each bite is a trip down memory lane, filled with love, laughter, and the simple joy of sharing a delicious meal together.

This isn't just about cooking; it's about creating connections. It's about the shared experience of preparing and enjoying a meal that brings everyone together. It's about the satisfaction of creating something delicious that's appreciated by all. And that, more than anything, is what makes this recipe so special to me.

So, gather your family, put on some festive music, and let the wonderful aromas fill your kitchen. This isn't just a recipe; it's a celebration of togetherness, a testament to the power of simple pleasures, and a culinary adventure that will leave you with full bellies and warm hearts. The secret ingredient? It’s love, and a whole lot of sweet and savory goodness.

Beyond the recipe itself, the entire process is a journey. From carefully selecting the ham to meticulously preparing the glaze, every step brings me a sense of accomplishment and anticipation. It's a labor of love that's deeply rewarding, and the final product is a testament to the time and effort invested. The presentation is just as important as the taste, and I take pride in crafting a visually stunning dish that is sure to impress.

This isn't just a meal; it’s an experience. It’s a journey from preparation to presentation, from the sizzle of the oven to the happy chatter around the table. It's about savoring every moment, every aroma, every delicious bite. And it's an experience I’m happy to share with you.

Try this recipe and let me know how it turns out! I’d love to hear your stories and see your pictures. Happy cooking!

Step-by-step

• Preheat oven to 325-degrees. Trim ham and score. Place in an open roasting pan with 1 cup water.
• Bake 12 minutes per pound. Meanwhile, drain pineapple, reserving juice. Mix pineapple juice and brown sugar to make the glaze for the ham.
• The last hour of baking remove ham from oven and arrange pineapple rings and cherries. Secure with toothpicks. Pour half the glaze over ham and return to oven.
• Baste several more times with the glaze, using it all up.
• Remove ham from oven and transfer to either a cutting board or serving platter. While ham is resting skim as much grease as possible from ham drippings in pan.
• Mix water and flour together along with salt and pepper in a jar or Tupperware shaker. Slowly add to the remaining drippings in the pan. Stirring to make sure all flour is dissolved. Bring to a boil to thicken. If gravy is too thick, add water to thin to desired consistency. If too runny make up a bit more flout and water. Add a couple dashes Kitchen Bouquet or Gravy Master to get desired color.
• Serve with mashed potatoes and wait for the oohs and ahhs.