CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-03-02
Serves: 7-8
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- 5-7 lbs. precooked ham
- 1 15 oz. can pineapple rings
- 1-2 oz. bottle maraschino cherries, optional
- 1 cup water
- Glaze:
- 1 – 8 oz. jar orange marmalade
- 1/2 tsp. hot pepper sauce
- 6 oz. Amaretto, or almond/cherry liqueur
Instructions
Mix the glaze ingredients together and let sit while you're getting the charcoal ready. Place the ham on a rack in a deep 14" Dutch oven along with juices from the fruit and pineapple and the water. Brush the ham with the glaze and any other seasoning you wish to add. Place pineapple rings on the ham with a maraschino cherry in the center of each ring, if desired. Use toothpicks to secure pineapple rings and cherries to ham, if needed. Set the Dutch Oven in a firepan with 8-10 briquets underneath and 12-14 around the outside of the lid and cook for an hour. Brush ham with the remaining glaze 2-3 times during cooking.
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