Pre-heat oven to 325°F. Shake 1 T. flour in Reynolds Oven Bag and seal ham inside with the cut end down. Cut six 1/2-inch slits in the top of the bag. Bake for 2 hours or the directions contained on the ham, depending on weight. Let stand in oven bag 15 minutes.
- 50 oz. cans pineapple chunks (drained)
- 5 tablespoons flour
- 1 c. sugar
- 1 1/2 c. grated mild cheddar cheese
- 1 stack Ritz crackers, crushed
- 1 1/2 sticks melted butter
Spray large baking pan, 15″ x 10″, with Pam. (I use a regular cake pan.) Put drained pineapple in baking pan. Mix flour and sugar, and sprinkle over pineapple. Sprinkle cheese and crushed crackers over, then pour melted butter over mixture. Bake 30 min. at 350 degrees.
OUR OTHER EASTER FAVORITE RECIPES:
Hawaiian Dinner Rolls