"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Ham Recipe

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This recipe for Baked Ham, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Grandma" Rosemary Kaeser
Added: Sunday, November 16, 2008


8 lb. Sugar Cured Ham, shank end (Ask butcher to cut shank off.)
1 whole Carrot,medium
1 Large Onion, sliced
2 stalks of Celerychopped large including tops
2 large Bay leaves, cut in half
Cloves, whole

1 cup orange juice
1 cup "Spiced Pickled Peach" juice
1/4 cup Honey
1/4 cup Sugar
1/2 cup Pineapple Juice

Place ham in deep kettle. Barely cover with cold water...Add carrot, onion. celery and bay leaves.. Turn to high and let come to a rolling boil. Turn to low and cook until tender, approx. 3 hours or more. Turn off and let sit in broth until cool enough to handle...(I usually cook mine in early morning and glaze in late afternoon or evening.)

When ready to glaze, put in a foil lined roasting pan. Take off skin and score the fat. Put whole cloves around top and sort of on the sides.Don;t use a whole lot...just sort of scatter around.

Make a glaze from the above glaze ingredients and mix well. Spoon some over the ham and put in preheated 400 oven. Cook until nicely browned, basting ham with the glaze about every 10-15 minutes.

Personal Notes:
Personal Notes:
Sometime, I use 2 strips of heav-duty foil and place one strip lengthwise. Put ham and seasonings in it. Fold around ham. Place another strip of foil under ham crosswise and fold again. Put in 300 degree oven and bake for 3-4 hours. Let sit as before and then glaze as above.




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