Does anyone have any good recipes for baking a whole bone-in ham for christmas dinner?

If you have any quick and yummy recipes for sides, I would appreciate those as well. No fancy stuff please, my guy is all about the meat, potatoes and cheese. Thanks!!!Does anyone have any good recipes for baking a whole bone-in ham for christmas dinner?
For the ham, bake it in an oven bag. You won't be dissapointed.Does anyone have any good recipes for baking a whole bone-in ham for christmas dinner?
go to cooks.com enter baking a whole bone-in ham and they'll have different ways to do it.
A simple delicious way to make the ham is to cook it on a low setting, no higher than 350 @ 18 minutes a pound. Wrap it tightly with foil and about 30 minutes before its done remove the foil, mix together some brown sugar, honey and orange juice and pour it on top and continue baking the remainder of the time. It brings out all of its natural flavors.
this is a nice, simple, fast and flavorful holiday ham recipe:





Port Glazed Ham





You'll need a bottle of port, you can use an expensive one if you like, but middle of the road will suffice. Just make sure you avoid the cheap stuff.





Hams are usually cured so you don't really need to cook this forever, just heat all the way to the center and its ready.





to make the glaze, heat the the bottle of port on medium high heat until it begins to boil. Reduce to 1/3 volume (should end up about 1 cup) Add to the still hot port reduction a small handful of cloves and a cinnamon stick, allow to steep about 20-25 minutes.





While the port reduction mixture steeps, add 1 1/2 cups brown sugar to a sautee pan and begin to carmelize over low heat. Once the brown sugar has liquefied, add two tablespoons of whole butter and remove from heat. Incorporate the butter into the melted brown sugar. (be careful, melted sugar is VERY hot and will stick to you if you touch it).





Strain the port reduction into the brown sugar/butter mix and fold until incorporated. This is your glaze.





Baste the entire outside of the ham with the glaze and place uncovered into a 375 degree oven until heated through. If there is any glaze left, periodically baste the ham. The glaze should add a nice element of sweetness and holiday spice to the ham and the color is a beautiful deep reddish brown.





Not to mention you don't have to spike the whole thing only to remove all of the cloves later!
This is really simple and always turns out great for me. The secret is to not let it dry out. You need to completely cover the ham with Heavy Duty Reynolds wrap and seal it up good.





Whole Ham


Brown Sugar


Sliced Pinapple


Whole Cloves





Coat the top of the ham with the brown sugar. Using a tooth pick place about 6 to 8 slices of pineapple on top of the brown sugar using tooth picks. (Save pineapple juice) Stick whole cloves into the ham. I usually use about 12 to 20. Pour juice from Pineapple in the bottom of the pan. Seal foil around ham. I cook at 225 degrees from about midnight on Christmas eve and it is usually ready for our Christmas dinner at noon.
I like to use the bone and leftovers for ham %26amp; beans. So I don't like the clove or pineapple taste. A friend gave me this simple but delicious recipe.


The night before your dinner, right before you go to bed.....


Put your ham in a large roasting pan. Add 1 can each of beer, coke, %26amp; sprite ( or whichever clear %26amp; regular pop you prefer). cover with foil and bake at 200 overnight.





Easy and will be falling of the bone. You can keep meat %26amp; juice warming in a crockpot %26amp; free up the oven for the rest of your cooking! Merry Christmas!
Sangria Ham





INGREDIENTS





1 (8 pound) bone-in fresh ham with rind removed


1/4 cup whole cloves


1 pound brown sugar


1 cup unsweetened pineapple juice


2 cups sangria wine





DIRECTIONS





Preheat oven to 400 degrees F (200 degrees C).





Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.





Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.





After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.





Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.





Merry X-Mas.
Whatever you do save that bone when you are done. Just throw it in the freezer in a ziplock bag. Then next time you want to make bean, split-pea, or potato soup use that bone as the broth base. Simmer for several hours, wonderful base for soups.
put the ham in a roaster pan pour a 2 liter of coke on it the ham will be so tender it will fall apart!!! bake on about 400 take a coffee cup and dump the juice over sometimes if its not covered