Easter  Ham






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    






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








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 






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







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  






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







 Salem's Den  Salem 2004 and Beyond  

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