INGREDIENTS:
•
1 (8 pound) boneless ham
•
2 cups packed brown
sugar
•
1 (12 fluid ounce) can
or bottle cola
flavored carbonated beverage
•
1 cup grape juice
•
1 (20 ounce) can sliced
pineapple, drained with juice reserved
DIRECTIONS:
Preheat oven to 325 degrees.
Use a knife to score a diagonal pattern onto
the ham with the lines about 1 inch apart.
Place the ham in a large roasting pan and
pat brown sugar over the entire surface.
Some will fall into the pan, that's okay.
Bake the ham in the preheated oven until the
sugar is melting off of it,
about 30 minutes.
Remove the ham from the oven and pour the
cola, grape juice and
juice from the pineapple into the pan.
Baste the ham with the mixture and return it
to the oven.
Continue to bake, basting every 20 minutes,
for about 2 hours.
Cut the pineapple rings in half.
Remove the ham from the oven and float the
pineapple rings in the drippings.
Allow the ham to rest for about 10 minutes,
then slice and serve with the pineapple and
sauce.
Yields -
12 servings
Peach Chutney
INGREDIENTS:
•
1 (16-oz.) can peach
slices in natural juices, drained
•
3/4 cup cider vinegar
•
1/2 cup brown sugar
•
1/2 cup minced onion
•
1 apple, peeled, cored
and coarsely chopped
•
1 teaspoon pickling
spices
•
Juice of 1/2 lemon
DIRECTIONS:
Chop peaches coarsely.
Combine with remaining ingredients in large
saucepan; simmer 20 minutes or until
thickened slightly.
Cool and cover until ready to serve.
Serve cold or at room temperature.
Makes 2 cups
Serving size about one tablespoon.
(Refrigerate
leftovers.)
Sweet Pineapple Casserole
INGREDIENTS:
•
2 cans (20 ounces each)
unsweetened
crushed pineapple
•
2 eggs, beaten
•
1 cup sugar
•
1/4 cup cornstarch
•
1 teaspoon ground
cinnamon
•
1 teaspoon butter
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, combine eggs and pineapple.
In another bowl, combine sugar, cornstarch
and cinnamon.
Stir in pineapple mixture.
Transfer to a greased 2 quart baking dish.
Dot with butter.
Bake, uncovered, for 1 1/4 hours or until
golden.
Yields -
12 servings
