Thursday, April 10, 2014

Viking Paleo Easter Ham-OMG! Yum!!!

I was searching high and low, through the fjords, over the mountains, down the road to Damascus and through wind, rain and sea to find the perfect Paleo Easter Ham. 

I discovered that we had our own right in our humble homestead. My husband WOW'd me several years ago with his baked ham. It is made with fresh pineapple, the juice, a touch of mustard and real whole cloves. My Grandmother informed me that day that if I didn't marry him, she would. It was that good. 

Let me share with you Viking Dad's  Viking Paleo Easter Ham


  • 1 whole fresh pineapple. Cored and sliced into rings. Save 1/2 cup of juice. 
  • 1 Tbs dry mustard
  • 1 4.5 lb butt end ham ( or ham cut of choice)
  • 1/4 cup whole cloves

1. Pre-heat oven to 325 F degree.

2. Cut pineapple into rings. Save 1/2 cup of juice. This juice will become the glaze that will baste the ham. 

3. Whisk pineapple juice and dry mustard in a bowl until mixed thoroughly. 

4. Place ham in a roasting pan with cut side down and arrange pineapple rings onto ham; secure with cloves. Baste ham and fruit with pineapple juice. 

5. Bake in the pre-heated oven until "glaze" from the juice has baked into the ham, about 1 1/2 to 2 hours. Baste every 30 minutes. (If using a different size ham or cut follow the recommended cooking time instructions). 

6. Turn on the oven's broiler and brown the glaze for 5 minutes. 

Please enjoy the instruction video on how to core and slice a real pineapple. 

1 comment:

  1. Looks awesome! We will be trying this for Easter!