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Add a photoThis is an old recipe I use for catering and special occasions.
Ingredients
- 1 Bone in or boneless ham 6 to 10 lb. (depends on your meal)
- 1 Can Crushed Pineapple
- 1 1/2 pint of Capt. Morgan Rum
- 1 Can of Cocoanut Cream
- 1 small bag of dried shredded cocoanut
Directions
- If you ham is a bone in, cut away all the remaining fat on the exterior of the ham, then score in a criss cross patern about 1/4 inch deep. Deeper if you want more Pina Colada in your ham.
- In a large pitcher, make a Pina Colada as strong as you like.
- Add the can of pineapple juice and all mix well
- Place the ham in a roasting pan and pour the pina colada over the ham slowly and then cover the entire pan & ham with saran wrap. Allow to marinate for an hour or two. You can open the wrap and re-baste as often as you want.
- Remove wrap and cover with a lid or foil and bake at 300-325 until the center of the ham 165 Deg. Remove from oven and allow to rest for 10-15 minutes, Remove from the pan, slice and plate as desired. You can use the marinade that is left, reduce it to about 1/3 to 1/2 of its volume and serve over the slices as desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 476g | |
| Calories 371 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 495mg | 14% |
| Total Carbs 96.2g | 26% |
| Dietary Fiber 3.8g | 13% |
| Sugars 80.49g | 54% |
| Protein 1.67g | 3% |
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