No More Salty Easter Ham

I was so Leary of cooking the ham with the milk that it had been sitting in all night I drained the milk and added 7-up. This is my back up for salty hams and it was my best ham ever. It was slow going with ham and packing brown sugar and crushed pineapple. But I’ll do it again. Hands down. Thank you. And that’s my photo of my ham mmm

I can’t believe I actually found a way to cut at least 3/4 of the salty taste with a fully cooked bone-in smoked ham. Milk is the trick! Merry Christmas; today is 12/25/19! I usually become a vegetarian around the “hammy” holidays because the salt content kills me but this is recipe actually worked. I followed the recipe as written and didn’t change anything to see how well it worked and and I can honestly say that I’m impressed and will pass this recipe along to anyone having the same problem. The brown sugar/pineapple glaze tasted great as well! I asked my family and guests to honestly let me know if the recipe worked at all and everyone agreed that the salt was cut from the taste at such a great amount, everyone had thirds on the ham!

I followed the recipe carefully but when we tasted the ham it seemed to be covered with a pasty substance. It tasted good, not salty, but the consistency was strange. The ham was soft, mushy when we chewed it, not at all normal in texture. I assume that this had something to do with the milk that was poured over the ham the night before. Did it somehow curdle when cooked? I would not use this recipe again.

By far this was the best recipe I ever used! My entire family loved it and it was so easy. I am grateful I read all the comments before I started so that I took all the advice and fixed it so that I would have no mistakes. I will definitely be making this again.

After last year’s extemely salty Thanksgiving ham I took a chance with this recipe after doing research with others using cola. The only issue I had was the pineapple would not stick to it even after draining for a while as others suggested (so next time I won’t drain and follow as the recipe directed). I used 2 (10 lb) spiral cut hams in an electric oven roaster at 350 for 1 1/2 hours (together) then uncovered and roasted them for an additional 30 minutes BUT I did not trim the fat because I did not want it to dry out. I also drained most of the milk the following day before cooking but still had plenty of liquid in the pan when all was cooked and done. Delicious, moist and NOT salty at all! I will use this recipe again and again. Thank you Christy for sharing!

I baked a ham two days ago with milk as per the recipe. I was impressed with the results. I usually eat only a little because it is just too salty for me. Not this one. Although I may glaze mine differently, I will definitely make them with milk from now on. Thank you!

Made this today…wonderful! It will be my go-to ham recipe from now on. Note to self–I cooked my small (5.5 lb.) bone-in smoked ham at 350 for 18 minutes per pound, according to package instructions and it was perfect.

We loved this recipe. Was amazed how the milk took the excess saltiness out of the ham. Served for Easter dinner. One of my guests said it was the best home-cooked ham she’d ever had! Will definitely make this again!

Very yummy, and although I agree it doesn’t taste salty, also agree it’s not the most healthy meal! Lots of fat and sugar, but I have to say the taste was quite good. My kids quite liked it. I made it according to recipe, except that I ended up putting it in the slow cooker at the end of the cooking time because I needed to leave the house and didn’t want it to overcook in the oven. The measurements for the milk, pineapple, and brown sugar really don’t matter. Just cover the bottom of the pan as instructed with the milk, and use enough brown sugar and pineapple to cover the ham. Drain the pineapple really well, and pack the brown sugar hard with your hands. I didn’t have any trouble getting it to stick. My 3-year-old even helped. Must say, the milk did get a bit weird, sort of curdly after cooked. I might pour off most of the milk before cooking, as suggested by another reviewer, if I did this one again.

THE BEST MY FAMILY HAS EVER HAD I WILL BE MAKING AGAIN THIS EASTER, THANKS SO MUCH FOR SHARING!VIRGINIA THE AT HOME BAKER.

Absolute, Hands-Down, Best recipe ever for a delicious, moist, perfectly salted but not too salty ham! Try it!

I actually combined this with the ‘Coke’ recipe and got great results. Instead of the milk, I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more, but that was all the 9×13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor), and then the crushed pineapple. I used a 10lb ham, and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the ‘coatings’, and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min, but realized that people weren’t going to want to eat in the next 30 min. So, I reduced the time to 275F and baked it for 4 to 4 1/2 more hours, basting with the juices every 100 min. or so (that’s as high as my timer would go!) I checked it with the meat thermometer to be sure, and it was good to go. I was worried it might be too sweet, but it was great (and I don’t particularly care for ham). We cut it a little on the thick side, like a ham steak, and you didn’t even need a knife. My husband and dad loved it!

Made a delicious ham. Even my 6 year old who claims to “hate” ham ate this. Wasn’t salty at all, and didn’t leave the ham too sweet either. My only thing is with the cooking time-not likely you’re going to heat that ham in an hour.

This is the first time I have ever made a ham, and it was delicious. Everyone had rave reviews! Thanks!

Great idea – thanks. Worked well for us.

This was so awesome! The flavor of this ham is out of this world. My guests loved it. The drippings in the pan made an excellent “gravy” to top the ham off with.

OMG! Prepared this ham last night and cooked it this morning. To die for! My in-laws raved and raved – and they are a tough crowd!! Only variation, cooked a full size, nearly 17 lb. ham. The butcher suggested I use a whole ham instead of a spiral ham to keep in the juice. I highly recommend it! I used a Hillshire Farm ham and loved it. Thanks for the great recipe. Will make again and again!

I had no problem getting most of the brown sugar and pineapple to stick, after I poured the milk over the top. I did drain the pineapple well beforehand. Hopefully it will taste as well as everybody says! Its in the fridge soaking… I believe I overcooked it a little, it was a smaller ham(8.5lb)and also a spiral, it was a little dry. Overall the taste was wonderful and I would definately try this recipe again, only cook it on a lower setting for a shorter amount of time.

As the previous person, I just tried this all my brown sugar and pineapple kept falling off. I did wrap it and will cook it tomorrow. I hope it still tastes good 🙁

Well, the sugar and pineapple just keeps sliding off – wish I had read the helpful reviews beforehand. I haven’t cooked it yet – got it wrapped in foil to try and save some of the sugar and pineapple – lots of it floating in the milk.

Makes a great tasting ham! My husband loves this recipe and raves about it to his friends 🙂 I have made it several times now and find that I can cut down on the amount of pineapple. It can be a bit difficult to get the brown sugar and pineapple to stick to the ham (especially if the sides are steep) but I just keep packing it on and then wrap tightly with the aluminum foil. Definitely will become a family tradition!