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Showing: Baked Ham - Tasso Ham

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Baked Ham

Submitted by: KK

Living In: Blaine, Minnesota, USA

My family loves ham like this. Sweetly seasoned ham roasted with moist heat is a delicious way to celebrate special occasions. If using a pre-cooked ham, follow the directions on the package for baking times.

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Bone-In Ham Cooked in Beer

Submitted by: Lisa

A whole ham is cooked with pineapple and beer for a tasty ham that melts in your mouth. Push whole cloves into the ham before baking, if desired.

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Glazed Ham

Submitted by: Connie Barnett

A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.

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Ham with Pineapple

Submitted by: Susan Fukuzawa

Home Town: Northridge, California, USA

Living In: Canoga Park, California, USA

A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!

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Honey Glazed Ham

Submitted by: Colleen

Would you like to serve your party guests a honey-glazed ham without the name brand price tag? This marvelous concoction of corn syrup, honey and butter will do the trick on a spiral-cut ham from your grocery store.

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Sangria Ham

Submitted by: Mary Glenn

Allow half a day to roast this bone-in ham studded with whole cloves and basted in a red wine and pineapple juice punch.

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Sweet Ham Recipe

Submitted by: Lisa

A simple and sweet canned ham recipe with pineapple and orange juice. So easy and fantastic!

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Tangy Honey Glazed Ham

Submitted by: Sue

I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. This ham is very nice served with scalloped potatoes, creamed peas and biscuits.

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Tasso Ham

Submitted by: Cleveland Graham

I used to make this in a restaurant where I worked. I have modified it for the home cook. You definitely need curing salt for this recipe. When you buy the pork butt, ask the butcher for the curing salt. Mine just gave me the salt I needed. I make this about twice a summer. It's the hit of any BBQ!!

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