Can anyone help me with tips on marinating a ham?

Question

I have a recipe from someone that told me to marinate a ham in pineapple juice and brown sugar syrup, but i need tips on a good way to marinate the ham to where it will soak up the juices, any tips? some ppl have told me to poke holes in the ham with toothpicks, and others have told me to boil it, i am needing a good technique for the ham to hold in the flavor. any ideas would be greatly appreciated! thanks!

what is a fast way and the best way to ensure that the juices will be soaked up?

Answer 1

This late date I can't help, but if you had a f2 days I'd first boil the ham in plain water, changing the water several times. This reduces the salt in the ham. Then I'd marinate in your selected pineapple and brown sugar and heat the final time before serving.

This late date I'd try simmering it in pineapple juice and sugar but with all the salt in it, I don't know how it will work. What's to loose?

Answer 2

I like using Italian dressing to marinate boneless chicken breast, too. Any non-creamy dressing you like would work, as would any of the commercially sold marinades that you think would work well with your ham and cheese - you may even find a honey mustard marinade at the store! Is your George big enough to make chicken for you and all your friends at the same time, especially if you have to make more pieces to get them thin enough to go inside it? Mine's not, so I'd go with baking it in the oven. Depending on how thick the pieces are, no more than 1/2 hour at 350F.

Answer 3

put your pineapple juice and brown sugar syrup along with your unpoked ham into a reynolds oven cooking bag, bake it this way. I would turn the ham from time to time and baste it as well, as you would a turkey. I 've used the oven cooking bags for years with my ham and its quite a hit. The flavors and juices are fantastic!