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Bake ham for 30 minutes. Drain off fat. Cover ham with pineapple and juice. Bake in slow oven (325 degrees F) until ham is tender.
Baste frequently. Turn pineapple and allow both sides to brown. Cover with marshmallows. Place in slow oven until marshmallows are puffed and slightly brown. Serve at once.
Source: 1935 Household Searchlight Cook Book This recipe by Mrs. B.W. Alward, Erie, PA.
By Great Granny Vi from Moorpark, CA
By Connie from Cotter, AR
Bake for 1 1/2 hours, basting every 15 minutes. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.
Jackie from MA
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I am looking for a recipe for pineapple sauce for ham.
By Bob from Sacramento, CA
I believe this is the recipe for the pineapple sauce... "I took a large can of pineapple chunks and drained the pineapple juice into a small sauce pan. I opened a container that I thought was raisins but it turned out to be currants. I added about 1/2 cup to the juice. I then added 2 Tablespoons of brown sugar, 1/4 teaspoon of cinnamon and 2 Tablespoons of corn starch. Using a whisk I mixed until it started to get a bit thickened and then I added the pineapple chunks in."