Christmas ham recipes

We are pretty traditional with our hams. Brown sugar, pineapple juice, a tad of crushed pineapple maybe a little (real) maple syrup or honey, salt and pepper.

edited to add:

I left out mustard. We do use that too. Usually mustard powder.

Brown sugar, pineapple juice, Steen's, Creole Mustard.

we just do a cross hatch cut pattern about 1/2" deep then pour honey over it, sprinkle more brown sugar over it, then we lay pineapple slices on top to cover it then ad halved cherries to cover any open spots, sprinkle more brown sugar over it then bake it in a covered roasting pan.

after cooking, we remove and put the pineapple slices and cherries in a separate dish for those who like it since not everyone is a pineapple fan but even those who dont like pineapple still like the flavor it gives the ham

Use the Tony's pecan praline ham injector juice. Make criss cross slices about 1/2" deep into a shank portion ham. Rub yellow mustard over all exterior, sprinkle with a generous amount of your fav cajun seasoning. In a food processor combine 1 cup brown sugar and 1 cup pecans, pulse to grind together, coat oustide with this mixture. 325 deg for 15-20 minutes a pound, basting with pan juices for the last 45 minutes.

this is a sweet, salty, sticky, slightly spicey pork extravaganza

I did this one at Thanksgiving. Turned out pretty good.

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