When it comes to the pig, I can admit to being a big fan. When I attend a potluck I can almost always count on ham. Potlucks have many foods that I won’t touch (salads = blech!). My poor plate usually has two slices of ham, some potatoes and whatever vegetable isn’t too terribly offending.
In my opinion, you can never have too many ham recipes. This one packs a big punch for a small recipe. Although I prefer a large ham for Christmas and Easter, it makes for a nice Sunday dinner without the fuss.
I used a boneless, smoked, sliced ham by Kentucky Legend (Kentucky Legend is made by Specialty Foods Group). You can see pictures of these below the recipe. Additionally, you could use a spiral or any fully cooked ham.
Ginger Ale and Pineapple Baked Ham
- 1 - 4 Pound Ham, sliced fully cooked
- 20 Ounces Pineapple, sliced -reserve juice (1 can)
- 1 1/2 Cups Dark brown sugar
- 1 Liter Ginger Ale See notes
- Preheat oven to 350 degrees.
- If using a spiral ham, remove the ham from the bone. Layer a third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and half cup of the brown sugar. Repeat the layers, ending with pineapple on top but wait to put last half cup sugar on.
- Pour reserved pineapple juice over the ham. Next, pour the 1 liter of ginger ale over the ham, it should fill the dish half way. Sprinkle the top of the ham with the remaining half cup of sugar.
- Cover with aluminum foil and bake for 20 minutes. Uncover and cook an additional 20 minutes.