VILLA MONTANA BAKED HAM
This truly is the best baked boneless ham I have ever eaten. It's from
the Villa Montana, Morelia, Mexico and is in the Cotton Country Cookbook
of Monroe, LA.
Pre-cooked boneless ham such as Cure 81
whole cloves
1-1/2 cups brown sugar
2 cups pineapple juice
1 Tbsp. dry mustard
2 cups diced fresh or canned crushed pineapple
bottle of ginger ale (1-2 liter)
Stud ham with cloves. In blender container (or food processor if no
blender), place the sugar, pineapple juice, crushed pineapple, and
mustard. Blend but do not puree.
Place ham on rack in roasting pan. Pour pineapple mixture over ham.
Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2
hours. As juice in pan boils down (check after first hour), begin to add
ginger ale as needed. Baste ham every 15 minutes for last hour, adding
ginger ale as needed. This is the secret to the wonderful flavor! For
the last 30 minutes of cooking, remove rack and place ham in bottom of
pan.
There is only one happiness in life -- to love and to be loved.
*Angelique*
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