A few years ago, Mom got really sick right before Easter and spent several days in the hospital. She was still pretty weak once she got to come home, so some of her teacher friends cooked Easter dinner and brought it to our house the Friday before Easter. She had a appointment with her doctor that day, and when we got home we walked into a house that smelled incredible thanks to her good friend Beth's amazing pineapple and brown sugar ham. Since then, we have co-opted this recipe into our family's recipe repertoire.
Ingredients:
One ham butt
2 pound bag of light brown sugar
1 large can of sliced pineapple
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Cover the ham with foil, making sure no meat will be exposed directly to the heat of the oven. This will probably require a couple of pieces of foil in addition to what is already in the pan.
Place the ham in a 350-degree oven. It will cook for approximately an hour per pound an will be falling-off-the-bone tender when it's done. Allow the ham to rest for about an hour, then slice and serve.
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