How I Prepare My Thanksgiving Ham

 Each year for my family Thansgiving get togethers, I am the person designated to bake the ham.

This began back in 2005 when I was first asked to bring ham for Thanksgiving dinner.  There is a reason why.

I have my own way of preparing ham including the basting and the way I prepare my glaze.

This is something I picked up from earlier years from relatives who coated the ham with pineapple slices.  Sometimes cherries were included inside the ring of the pineapple slice.  However, this is the first year I added the cherries.

What I have done in preparing my glaze was, instead of using water as the directions say, I take the pineapple juice from the can and put it into the glaze mix.  This has given a unique flavor that my family likes so much that I've been asked to bake the ham each year since.

The only exception made this year was since I added cherries inside the pineapple slices that I added some cherry juice to the mix.  Again, liked by my family.

I chose a spiral pre-sliced ham so I could get the glaze on the slices as well as the outside of the ham.  Before putting in the oven, I placed the pineapple and cherries which were held by toothpicks. 

Then I put into the oven as the directions stated.  Then I put the glaze which flavor was added with the pineapple and cherry juice.

I liked the fact the this ham came with two glaze packs--a choice between brown sugar and honey.  This way, you save one pack for a Christmas ham, or if you decide to bake something else in the future.

No, I haven't taken the risk of mixing both glazes together.  I thought about it, but I thought against it.

So when you bake your Christmas ham, think about how you can add flavor to it by adding flavor to the glaze.

Happy Holidays!!