If you celebrate Easter, there’s a good chance you’re feasting on lamb (the preferred choice for much of the world) or ham (the more popular option in the American South) come Sunday. F. Scott Fitzgerald’s The Great Gatsby portrays the lavish lives of New York’s Gilded Age elite, with scenes of buffet tables brimming with hors d’oeuvres and spiced baked hams. However, large cuts of meat like baked ham were not just a luxury for the wealthy. In the 1920s, they were also a common feature at family meals, particularly during holidays or as the main dish for a Sunday dinner. A popular recipe for glazed ham from this era included cloves, pineapple rings, and maraschino cherries. With the invention of Wonder Bread and the rise of sliced bread, leftover ham sandwiches became a staple in lunchboxes across the country. This is our take on spiral cut hams with baked pineapple.
Spiral Cut Ham with Cinnamon Glaze
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.
Baked Pineapple
- 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:
Creamed Spinach
Hawaiian Dinner Rolls
Sweet Potatoes
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