The Ultimate Mississippi Baked Ham: A Sweet and Savory Delight

The scent of cloves and caramelized sugar always brings me back to my college days, spent in a tiny apartment with a shared kitchen. It was Easter, and I was far from home. My neighbor, a kind woman from Mississippi, sensed my loneliness and invited me to her holiday feast. The star of the show? A magnificent baked ham, studded with cloves, glazed to perfection, and adorned with pineapple and cherries. It was a revelation—a symphony of sweet and savory that banished my homesickness and sparked a lifelong love for Southern comfort food. This recipe is an ode to that memory, adapted from a cherished family recipe, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes to 3 hours 30 minutes (depending on ham size)
• Total Time: 2 hours 50 minutes to 3 hours 50 minutes
• Servings: 20
• Yield: 1 baked ham
• Dietary Type: Not suitable for Vegan/Vegetarian, Gluten-Free adaptable (ensure cola is gluten-free if needed)

Ingredients

• 8-10 lb hickory-smoked bone-in ham
• Whole cloves, as many as needed (approx. 50-75)
• 12 oz Coca-Cola
• 1 (20 oz) can pineapple slices in heavy syrup, drained, syrup reserved
• 1-2 cups brown sugar
• 10 maraschino cherries

Equipment Needed

• Large roasting pan
• Sharp knife
• Whisk
• Measuring cups and spoons
• Toothpicks
• Probe thermometer (recommended)
• Aluminum foil

Instructions

1. Preheat your oven to 325°F (160°C). It’s essential to have a consistent temperature for even cooking.
2. Rinse the ham under cold water and pat it completely dry with paper towels. This helps the glaze adhere properly.
3. Using a sharp knife, score the skin of the ham in a criss-crossing 1-inch diamond pattern all around. This creates a beautiful presentation and allows the glaze to penetrate deeper into the meat.
4. Carefully stuff one clove into every gap where the crosses intersect. This is a bit time-consuming, but it’s worth the effort for the aromatic flavor it imparts.
5. In a large roasting pan, whisk together the Coca-Cola and the reserved pineapple syrup. This creates the base for our delicious glaze.
6. Place the ham, cut side down, in the pan with the cola/syrup mixture. This ensures that the bottom of the ham stays moist and flavorful.
7. Generously glaze the ham with the cola/syrup mixture, making sure to coat it evenly.
8. Firmly pat the brown sugar all over the ham, creating a thick, even layer. The brown sugar will caramelize during baking, creating a beautiful, flavorful crust.
9. Cover the roasting pan tightly with aluminum foil. This helps to trap moisture and prevent the ham from drying out.
10. Bake, covered, for 15-20 minutes per pound, or until the internal temperature reaches 135-145°F (57-63°C). Remember that cooking times can vary depending on your oven and the size of the ham, so use a probe thermometer for the most accurate results. Insert the probe into the thickest part of the ham, avoiding the bone. Baste the ham with the pan juices every 20 minutes or so to keep it moist and flavorful.
11. Halfway through the cooking time, carefully remove the foil. Stick the pineapple slices onto the ham with toothpicks. Be sure to space them evenly for a visually appealing presentation.
12. Place a maraschino cherry in each pineapple slice hole, also securing them with toothpicks. These add a pop of color and a burst of sweetness to the ham.
13. Continue baking, uncovered, and don’t forget to baste the ham with the pan juices every 15-20 minutes. This is crucial for developing a rich, caramelized glaze.
14. For a more caramelized glaze on the ham, just before it has finished cooking, increase the oven temperature to 450°F (232°C). Watch it closely and baste constantly to make sure it does not burn. This step is optional, but it can add a beautiful finishing touch to your ham.
15. Once the ham reaches the desired internal temperature, remove it from the oven and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Expert Tips & Tricks

• Scoring the Ham: Make sure your knife is sharp when scoring the ham. This will make it easier to create clean, even cuts.
• Basting is Key: Don’t skip the basting! This is what creates that beautiful, glossy glaze and keeps the ham moist.
• Brown Sugar Type: Use dark brown sugar for a richer, molasses-like flavor, or light brown sugar for a slightly milder sweetness.
• Preventing Burning: If the ham starts to brown too quickly, tent it loosely with foil.
• Make-Ahead Option: The ham can be prepared up to the point of baking a day in advance. Cover and refrigerate until ready to bake.

Serving & Storage Suggestions

Slice the Mississippi Baked Ham thinly and serve it warm. It’s wonderful as part of a traditional holiday feast, alongside scalloped potatoes, green bean casserole, and dinner rolls. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the ham in individual portions. To reheat, bake in a preheated oven at 325°F (160°C) until warmed through, or microwave in short intervals.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	569 kcal	28%
Fat	32g	49%
Saturated Fat	11.7g	58%
Cholesterol	170.4mg	56%
Sodium	112.9mg	4%
Carbohydrates	19.2g	6%
Fiber	0.3g	1%
Sugars	17.9g	71%
Protein	48.8g	97%

Variations & Substitutions

• Cola Alternatives: If you’re not a fan of Coca-Cola, you can substitute it with Dr. Pepper or even ginger ale.
• Spice it Up: Add a pinch of ground cloves or cinnamon to the glaze for a warmer, spicier flavor.
• Gluten-Free: Ensure the Coca-Cola brand you use is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a spiral-cut ham for this recipe?
A: Yes, you can use a spiral-cut ham, but be careful not to overcook it, as it tends to dry out more easily. Reduce the cooking time slightly and monitor the internal temperature closely.

Q: What if I don’t have fresh pineapple slices?
A: Canned crushed pineapple can be mixed into the glaze, though the visual presentation will change.

Q: How do I know when the ham is done?
A: The best way to tell if the ham is done is to use a probe thermometer. Insert it into the thickest part of the ham, avoiding the bone. The ham is done when it reaches an internal temperature of 135-145°F (57-63°C).

Q: Can I make the glaze ahead of time?
A: Yes, you can whisk together the cola and pineapple syrup mixture up to 24 hours in advance and store it in the refrigerator.

Q: What can I do with the leftover ham bone?
A: Save the ham bone! It’s perfect for making ham and bean soup.

Final Thoughts

This Mississippi Baked Ham is more than just a recipe; it’s a journey back to simpler times, filled with warmth, generosity, and the irresistible aroma of home cooking. I encourage you to give this recipe a try and experience the magic for yourself. Don’t be afraid to experiment with the variations and make it your own. And most importantly, share it with loved ones and create memories that will last a lifetime. Please let me know how your ham turns out! I’d love to hear your feedback and any variations you come up with. Enjoy!