Pineapple and Cranberry Baked Ham
With it's tangy cranberry-apple relish, this Pineapple and Cranberry Baked Ham is sure to be a favorite at your Easter dinner. With pineapple wedges on the side, this spiral ham makes a striking centerpiece for many special occasion meals.
My ham recipe seems to be what I turn to for my Easter dinner. All the family loves the flavor and moist texture. There's usually not a lot leftover, but what is sure makes delicious sandwiches for another day.
I usually buy extra cranberries around Thanksgiving and Christmas and freeze them. This way I have cranberries whenever I need them for a recipe. I'm glad to have them when it comes to making my Pineapple and Cranberry Baked Ham.
1 bone-in fully cooked spiral-sliced ham (about 8 lbs.)
1 fresh pineapple, peeled, cored and cut into 4 wedges
1 - 12 oz. pkg. fresh or frozen cranberries
3 medium apples, peeled and cubed
1 1/4 c. sugar
1 medium navel orange, peeled and cut into chunks
3 tbsp. lemon juice
Place ham on a rack in a shallow roasting pan. Arrange wedges of pineapple around the ham. Cover and bake at 325 for 1 - 1 1/2 hours.
Meanwhile, in a large sauce pan, combine cranberries and apples. Cook over medium heat until the berries pop. Add the sugar, orange chunks and lemon juice. Cook until sugar is dissolved. Remove from heat.
Spoon half of the cranberry relish over ham. Bake 30 minutes longer or until a meat thermometer read 140° F. Let stand for 10 minutes before serving.
Cut pineapple wedges into large chunks and serve with ham and remaining relish.
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