I’ve got to run to the grocery store this morning to pick up groceries for our Easter dinner on Sunday. While I’m shopping I plan on purchasing a Ham which I will be preparing in our home. Before I leave I wanted to share the A to Z Challenge Letter H Ham Coloring Sheet with everyone.

My mother in law is hosting a Easter Egg Hunt for the smaller children. Charlie and I created this Ham coloring sheet which will keep the little ones busy.

Then Charlie and I wanted to share our Ham recipe with you and I would have shared my moms Potato Salad with you but it would be hard to share because my mom was a old school cook.

Now, you might ask me what that is and it’s one were they just pour and go by sight when cooking. There is no, set measurements. They just taste the food and add things until it tastes good.

Even though I hate to admit it that is how I cook Potato Salad as well because that is how I learned to cook. Now, imagine me trying to teach Charlie and David to cook.

ham Download

Baked Ham with Pineapple

Ingredients

3/4 cup Dijon mustard

1/2 cup light brown sugar, plus more for sprinkling

2 teaspoons chopped fresh thyme leaves

1 (14-pound) cooked and smoked cured ham, shank end

3/4 cup pineapple juice

20 canned pineapple rings

1/2 cup maraschino Cherrie

Directions

Isn’t the Pineapple Ham making you Hungry?

Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
Turn oven to 400 degrees F.
Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing

Thank you,

Glenda, Charlie and David Cates