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1 Small fresh smoke precooked Picnic Ham

1 can sliced pineapple 

cup Brown Sugar 

cup Pineapple Juice 

1/4 cup Bourbon 

1 teaspoon cloves

Large roasting pan 

Cook Time: 2 to 3 hours (ham 20 to 30 minutes per pound)


Remove ham from the package, Wash ham with cold water. Put the ham in a 8 quart pot or what ever big pot that you have. Add cold water to the pot enough to cover the ham, put the ham on the stove on medium flame and cook for 30 minutes. Remove from the stove and drain off the water in a strainer. Turn the ham on the other side then add cold water to the ham again and put it back on the flame to cook for another 30 minutes. Turn off the flame and remove the ham from the water, let the ham cool for about 30 minutes. Tip: Save ham trimming and water for the kale. Dressing up the Ham: Mix pineapple juice and Bourbon then baste the ham with the juice mixture then rub brown sugar and cloves allover the ham. Add the pineapple slices to the ham covering the ham all over with the pineapple slices. Baking: Preheat oven at 325F, before placing the ham into the oven. Put the ham in the oven and bake slowly at 325F. Allow 20 to 30 minutes per pound for the ham. Baste ham twice within the first 15 minutes of baking and every 10 minutes after that until done. Remove from the oven slice and serve.

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