World’s Best Brown Sugar Ham
We’ve tried many a ham recipe, but this is probably the World’s Best Brown Sugar Ham. The best part is, you can make it in the oven or slow cooker.
This is a story I read last year and it really touched my heart. Seemed perfect for the Christmas season which is quickly approaching. So we hope you’ll read it, enjoy it and share it with someone and of course after that make sure you pin the World’s Best Brown Sugar Ham because it is so stinking delicious. Best ham ever and I don’t say that lightly.
If you want to serve it with dipping sauces our family and extended family are obsessed with two, a pina colada and honey mustard that is the best honey mustard in all the land. Really. It’s fantastic and we absolutely never serve ham without it.
Now, this ham recipe is perfect for the oven as the sugars caramelize into the most beautiful site ever, however, it’s actually really fantastic in the slow cooker as well, so if you’re sitting here going, how will I make Thanksgiving or Christmas dinner if the oven is already being use?! Well, you’re going to bust out your crock pot and make this ham in it and the whole family will probably keep walking by the kitchen singing your praises and offering to clean the house and get the little one a drink every 500 times he/she asks so that you can just sit back with a good book.
No? Well they will be happy at least. 😉
Make sure you check out our post on How to Carve a spiral ham too! And these other famous ham recipes…
World’s Best Brown Sugar Ham
- 10 Pound Spiral Cut Ham (Usethis information on the proper and easiest way to cut a ham
- 20 ounce can pineapple tidbits or crushed pineapple
- ¾ Cup Brown Sugar
- 1 Tablespoon Dijon Mustard
- 1 Cinnamon Stick
- Place the ham in a roasting pan, cut side down. Preheat the oven to 325 degrees.
- In a saucepan over medium high heat, combine the pineapple tidbets as well as the juice, brown sugar, mustard and cinnamon stick. Bring to a boil and then turn down to medium heat to simmer until thickened, about 10-15 minutes depending on your stove.
- Brush ¾ of the glaze over and in between the layers of the ham. Bake for 90 minutes. Remove the hame for the oven and brush the last bit of glaze and serve!
On to the sweet story!! This is the full talk if you are like me and love to listen to good, uplifting things during the week. It’s called Shepherds of Israel and you will love it.
Got leftovers? Make this cheesy Ham and Potato Bacon Casserole!
Leftover ham and cheese sliders are one of the best parts about the holidays!
“Some years ago, it was my privilege to visit the country of Morocco as part of an official United States government delegation. As part of that visit, we were invited to travel some distance into the desert to visit some ruins. Five large black limousines moved across the beautiful Moroccan countryside at considerable speed. I was riding in the third limousine, which had lagged some distance behind the second. As we topped the brow of a hill, we noticed that the limousine in front of us had pulled off to the side of the road. As we drew nearer, I sensed that an accident had occurred and suggested to my driver that we stop. The scene before us has remained with me for these many years.
An old shepherd, in the long, flowing robes of the Savior’s day, was standing near the limousine in conversation with the driver. Nearby, I noted a small flock of sheep numbering not more than fifteen or twenty. An accident had occurred. The king’s vehicle had struck and injured one of the sheep belonging to the old shepherd. The driver of the vehicle was explaining to him the law of the land. Because the king’s vehicle had injured one of the sheep belonging to the old shepherd, he was now entitled to one hundred times its value at maturity. However, under the same law, the injured sheep must be slain and the meat divided among the people. My interpreter hastily added, “But the old shepherd will not accept the money. They never do.”
Startled, I asked him why. And he added, “Because of the love he has for each of his sheep.” It was then that I noticed the old shepherd reach down, lift the injured lamb in his arms, and place it in a large pouch on the front of his robe. He kept stroking its head, repeating the same word over and over again. When I asked the meaning of the word, I was informed, “Oh, he is calling it by name. All of his sheep have a name, for he is their shepherd, and the good shepherds know each one of their sheep by name.”
It was as my driver had predicted. The money was refused, and the old shepherd with his small flock of sheep, with the injured one tucked safely in the pouch on his robe, disappeared into the beautiful deserts of Morocco.
As we continued our journey toward the ruins, my interpreter shared with me more of the traditions and practices of the shepherds of that land. Each evening at sundown, for example, the shepherds bring their small flocks of sheep to a common enclosure where they are secured against the wolves that roam the deserts of Morocco. A single shepherd then is employed to guard the gate until morning. Then the shepherds come to the enclosure one by one, enter therein, and call forth their sheep—by name. The sheep will not hearken unto the voice of a stranger but will leave the enclosure only in the care of their true shepherd, confident and secure because the shepherd knows their names and they know his voice.
The words of the Master Shepherd rang loudly in my ears:
“But he that entereth in by the door is the shepherd of the sheep.
“To him the porter openeth; and the sheep hear his voice: and he calleth his own sheep by name, and leadeth them out.
“And when he putteth forth his own sheep, he goeth before them, and the sheep follow him: for they know his voice.”
I love that message. What a great lesson to be learned from such a simple story.
Creamy and totally easy to whip together!