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Sarsaparilla Basted Ham

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  • Level: Easy
  • Total: 3 hr 40 min
  • Active: 10 min
  • Yield: 20 to 30 servings
  • Nutrition Info
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One 12-pound cured ham

1 cup pineapple juice

3 tablespoons sarsaparilla

3 tablespoons brown sugar


  1. Preheat the oven to 325 degrees F. Score the skin and fat of the ham in a diamond pattern. Combine the pineapple juice, sarsaparilla, sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring frequently until the sugar is dissolved. 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.