Sarsaparilla Basted Ham
- One 12-pound cured ham
- 1 cup pineapple juice
- 3 tablespoons sarsaparilla
- 3 tablespoons brown sugar
Preheat the oven to 325 degrees F. Score the skin and fat of the ham in a diamond pattern.
Place the ham in a shallow roasting pan. Baste with the pineapple juice mixture, and then bake until the ham reaches an internal temperature of 140 degrees F, 3 hours to 3 hours 30 minutes, basting with the pineapple mixture about every 30 minutes.
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