The best ham you will ever eat! This recipe has been in my family for generations and is always requested at Easter time.

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Recipe Summary

prep:
12 hrs
cook:
1 hr
total:
13 hrs
Servings:
15
Yield:
1 whole ham
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

Nutrition Facts

559 calories; protein 58.3g 117% DV; carbohydrates 49.6g 16% DV; fat 13.4g 21% DV; cholesterol 127.2mg 42% DV; sodium 3003.9mg 120% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2008
I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftover juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn both from here. Also served fresh asparagus mashed sweet potato and pear and creamy coleslaw. Everything worked very well together. Read More
(91)

Most helpful critical review

Rating: 1 stars
12/26/2007
I couldnt help but look at the sodium level.Wheres "No more salty"Really high sodium?Over 5 000 mgs per serning.1 000 plus calories?Am I reading this wrong? Read More
(15)
66 Ratings
  • 5 star values: 44
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
03/25/2008
I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftover juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn both from here. Also served fresh asparagus mashed sweet potato and pear and creamy coleslaw. Everything worked very well together. Read More
(91)
Rating: 5 stars
12/28/2007
I always say I don't really care for ham and I've never actually made a decent ham in my life. This recipe changed that! My kids requested ham for Christmas dinner - and this was fantastic. The first time I basted it was sorta yucky, the milk had started to curdle, the second time the ham juices had taken over and it was much better. Just a word to the wise, don't expect the juices to be able to be thickened into any kind of sauce or glaze. Read More
(71)
Rating: 5 stars
04/17/2006
This was by far the best ham I have served! I did not follow to letter but should have ie added too much milk did not drain pineapple BUT results were fantastic. A keeper. Read More
(56)
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Rating: 5 stars
01/02/2007
Wow so delicious! My husband says it is the best ham ever and the next day he fixed it with scrambled eggs and said it was even better the second day. It really does NOT taste salty which has always kept me away from ham. Not this one I loved it!! Very easy to prepare. All of my guests asked for this recipe!! Texas Caviar Seven Layer Salad great sides too!! Read More
(42)
Rating: 4 stars
12/25/2007
I am giving this recipe only 4 stars because I didn't follow it exactly. I only added 1 c. milk there was 1/4 in. in bottom of pan. I used about 1/4 lb. of brown sugar it wasn't sticking to the ham very well. And I used 1 can of pineapple which covered the ham very well. I also patted on a little more brown sugar on top of the pineapple. It turned out DELICIOUS!! The taste was perfect!! Definitely not too salty. Everybody loved it especially my friend who is on a low sodium diet! I will absolutely make this again! Read More
(37)
Rating: 5 stars
12/29/2008
Made this for Christmas 2008. Did as the recipe said as far as preparing and refrigerating overnight. Had a 12 lb. ham & put it in a Reynolds oven bag. Drained off most of the milk prior to baking for approx. 2-1/2 hrs. Read More
(30)
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Rating: 4 stars
02/14/2007
This came out pretty good definitely took away a lot of the saltiness considering I used a pre-cooked smoked ham and they are always really salty. I did use a little too much milk and I had a hard time gettng the brown sugar to stay on. Would like to try it again with a bigger ham since I just used a small one. Is very nice the next day in a sandwich and I have frozen my leftovers for soup. Didn't amke me love ham but I do like it a lot better done this way not so spongy and salty. Read More
(27)
Rating: 5 stars
12/26/2011
I actually combined this with the 'Coke' recipe and got great results. Instead of the milk I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more but that was all the 9x13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor) and then the crushed pineapple. I used a 10lb ham and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the 'coatings' and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min but realized that people weren't going to want to eat in the next 30 min. So I reduced the time to 275F and baked it for 4 to 4 1/2 more hours basting with the juices every 100 min. or so (that's as high as my timer would go!) I checked it with the meat thermometer to be sure and it was good to go. I was worried it might be too sweet but it was great (and I don't particularly care for ham). We cut it a little on the thick side like a ham steak and you didn't even need a knife. My husband and dad loved it! Read More
(22)
Rating: 5 stars
12/19/2006
Very good ham! I cant wait to make it again at Chrsitmas. Read More
(17)
Rating: 1 stars
12/26/2007
I couldnt help but look at the sodium level.Wheres "No more salty"Really high sodium?Over 5 000 mgs per serning.1 000 plus calories?Am I reading this wrong? Read More
(15)