Recipe: Easy Baked Ham with Cherry-Pineapple Glaze and Aretha Franklin's Queen of Soul Ham - Here is cheering for you, Patricia

Patricia ~

Here are a couple of ham glaze recipes (including ingredients you listed)that were previously posted here on the Recipe Link by two of our great cooks. There are many great cooks who come to the Recipe Link!!

I hope they help. And, please let us know how your dinner turns out. Of course you can do this!

Kel
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EASY BAKED HAM [Posted as tried-and-true by Debbie D/AL Jan 2, 2000]

1 5-7 lb. ham (I use Smithfield or Hamilton's)
1 qt. Coke
1 qt. ginger ale
1 Reynolds Cooking Bag
1 T. flour

Rinse the ham well and pat dry. Put the flour into the cooking bag and shake it around. Add the ham. Pour the Coke and ginger ale over the ham. Make 6 1" holes in the top of the cooking bag so that it won't explode. I let this ham cook for 4 hours at 200 degrees in my AROMA Roaster--it is like a NESCO Roaster. When ready to serve, remove the cooking bag from the roaster. Cut the ham off of the bone and serve with cherry-pineapple glaze. Delicious!

CHERRY-PINEAPPLE GLAZE

juice from 1 (10 oz.) jar of maraschino cherries
juice from 1 large can pineapple tidbits
splash of orange juice
cornstarch
orange juice

Combine the juices and put in a microwave-safe dish. Heat the juices to boiling--about 7 minutes. Put 1 T. of cornstarch into a cup and add just a little orange juice until smooth. Put the cornstarch/juice mixture into the bowl containing the hot juices. Let this come to a boil again. Cornstarch will thicken the juices into a wonderful glaze. If the glaze is not thick enough, add more of the cornstarch/orange juice mixture. Serve over ham.
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Aretha Franklin's Queen of Soul Ham [posted as tried-and-true by Gina,FL March 28, 2002]

1 12-14 pound fully cooked, bone-in ham
Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar marachino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings
1. Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover with foil and bake appropriate length of time until 1 hour is remaining.

2. Place brown sugar and mustard in medium bowl, and stir to combine. Gradually add ginger ale to mixture until a pourable consistency is achieved; you may not need the whole can.

3. Remove ham from oven and remove foil. Pour brown sugar mixture over ham and, using a pastry brush, coat the sides. Cover the ham with foil, return to oven and continue baking for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.

4. Remove ham from oven. Arrange pineapple rings and cherries in decorative pattern on ham, securing with toothpicks. Use pastry brush to bast the fruit. Bake ham until fruit is heated through, 7-10 minutes. Yield: 12 servings