Baked Ham With Pineapple
A baked pork picnic, glazed with pineapple and honey, offers an economical and flavorful centerpiece.
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Instructions
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Preheat the oven to 325 F.
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Remove skin from the pork picnic.
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Place the pork picnic, fat-side up, on a rack in a baking pan and cover loosely with foil.
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Bake for approximately 30 minutes per pound, or until internal temperature reaches 140 F.
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Drain pineapple, reserving 1/4 cup juice.
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In a saucepan, combine reserved pineapple juice, brown sugar, and honey; cook over low heat, stirring until sugar dissolves, to create a glaze.
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Remove foil, score the pork picnic fat in a diamond pattern, and brush with the glaze.
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Arrange pineapple slices and cherries on the pork picnic, securing with toothpicks. Stud with cloves if desired, and brush again with glaze.
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Bake uncovered for an additional 30 minutes at 325 F, basting with glaze.
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Remove from oven and let rest for 5 to 10 minutes.
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Slice 1/4-inch thick.