{"id":7421,"date":"2026-02-15T18:54:51","date_gmt":"2026-02-15T18:54:51","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:54:51","modified_gmt":"2026-02-15T18:54:51","slug":"baked-ham","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/baked-ham\/","title":{"rendered":"Baked Ham"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 ham; (whole or half)<br \/>\n1 can(s) sliced pineapple<br \/>\nwhole cloves<br \/>\n1\/4 C. honey<br \/>\n2 Tbsp. brown sugar<br \/>\n1 1\/2 tsp. dry mustard<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Open ham package. Remove all paper, plastic, etc. Score ham by cutting diagonal slashes  all over ham rind. This will produce diamond shaped cuts. Take a toothpick and poke a  hole in the center of each diamond. Then insert a clove in each hole. Open pineapple can.  Drain juice into a small bowl and reserve. Arrange pineapple slices on top of ham and  secure in place with toothpicks. To make sauce, add honey, brown sugar, and mustard to  juice. Mix well. Put a Tbls. of flour in the cooking bag and shake well. Insert a meat  thermometer in the ham. Put ham in cooking bag. Pour juice over ham. Close bag and  make six small slits. Bake at 350 until meat thermometer reaches 140 degrees.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;If you consent and obey, You will eat the best of the land;&quot; (Isaiah 1:19)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/baked-ham\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7421","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7421"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7421\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}