This is an easy recipe for baked ham using a canned, boneless, fully cooked ham. Unlike with other baked ham recipes, I don’t cover it with aluminum foil; this way the outside of the ham develops a burnt crust, which we usually all try to grab when I put it on the table! To make the gravy, I use a jar or can of pork gravy, usually Heinz Homestyle Pork Gravy, along with beer or wine, but you can also use chicken gravy or make your own from scratch.
I usually serve it with salad or cole slaw, but it goes well with any side dish. Sliced leftover ham makes a good sandwich, or you can fry in a pan with eggs for a hearty breakfast. You can also cut into little cubes and add it to rice.
Ingredients (serves 8-10 people)
5 lbs canned, boneless Hormel Black Label Ham (fully cooked)
2 T olive oil
2 small garlic cloves, sliced
1/2 lemon, sliced
1 jar pork gravy
3/4 c beer or white wine
- Heat oven to 400°.
- In a large pot, boil ham for about 15 to 20 minutes to remove some of the saltiness.
- In an ovenproof deep pan, add olive oil, then place the boiled ham in the pan. With a sharp knife, cut little slits all over the ham and stuff the garlic slices into them.
- Place lemon slices on top of the ham then add pork gravy and beer or wine over it.
- Put in the oven uncovered and baste occasionally. When the gravy starts boiling, lower the oven temperature to 350°.
- Bake for about 2.5 hours, or until the outside of the ham is browned.
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