Ham Baked in Ginger Ale

    Ham Baked in Ginger Ale

    Recipe Picture:Ham Baked in Ginger Ale
    1

    Ham Baked in Ginger Ale

    (81)
    1hour


    80 people made this

    Here's a different way to prepare a pre-sliced Christmas ham. The ingredients sound unusual but they are a perfect match - sweet and spiky.

    Ingredients
    Serves: 12 

    • 2kg fully-cooked pre-sliced ham
    • 440g sliced pineapple, drained with juice reserved
    • 1 cup (185g) dark brown sugar
    • 1 litre ginger ale

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. Remove as much of the ham from the bone as you can, if necessary. Layer one third of the ham in the bottom of a 6 litre casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
    3. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
    4. Cover with aluminium foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (81)

    Reviews in English (57)

    by
    134

    This was good and easy. BUT, next time, I will make a syrup of the brown sugar/pineapple juice/ginger ale before pouring it over. It was sweet, but it would have been better if it was more of a glaze.  -  04 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    88

    I've been making ham like this for years. As another poster suggested - Vernors Ginger Ale is best but I think it's a Michigan-based pop. Didn't have it in IL. But if you can find it - it's awesome. Great for reheating leftover ham.....gently simmer in the Vernors - easy ham and great tasting.  -  20 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    76

    Very good and very easy to prepare. Perfect for holiday dinners. Made it for Easter and I'll be making it again for Christmas!  -  20 May 2006  (Review from Allrecipes USA and Canada)

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