Baked ham is a great dinner party recipe because most of the work is already done – the ham is already baked and just needs to be basted and heated. We made this classic Glen-Mor Restaurant Sunday dinner recipe for Easter this year, with plenty leftover for upcoming recipes like Cream of Tomato with Ham Soup and Ham Croquettes.

Servings: 10 to 12

Fresh
8 lbs. boneless ham
3 cups Raisin Sauce ^[1]

Pantry
1 can (8 oz.) crushed pineapple
2 cups dark brown sugar

Prepare basting sauce
Preheat oven to 325 degrees-F. Combine the pineapple and juice with the brown sugar in a small mixing bowl.

Prepare ham
Place ham on a rack in a large roasting pan. Score the ham approximately 1/2-inch deep spaced 1-inch apart, horizontally and vertically, creating a grid pattern. Pour half of the basting sauce over the ham, reserve the remaining half for basting later.

Bake and baste
Place the ham in the preheated oven and bake for 1 hour. Without removing the ham from the oven, pour the remaining basting sauce over the ham. Continue baking for another hour. Note: ham should bake for 15 minutes per pound, so 2 hours for 8 pounds.

Serve
The ham is done when the inside temperature reaches 140 degrees-F. Serve ham sliced with warmed Raisin Sauce ^[1], approximately 1/4 cup of sauce and 2 thick slices (1/2 lb.) per serving.