Canned Ham Recipe and Other Pork Recipes

Have you ever baked a canned ham recipe?

When I was a teenager I worked for a large supermarket called Woodys Supermarket. It was a wonderful place to work especially at holiday time. This was the popular place to be. Not only did everyone come here to shop but the surrounding area and many people drove from 100 miles away to shop here on occasion.

Woody was a man way beyond his time. He started out with a very small produce stand with the best produce people had ever seen in this area. Soon he built a building to house his produce and from this he started adding more items. Locals began doing their weekly shopping at his store. Eventually Woodys Supermarket housed a pharmacy, meat department, bakery and delicatessen (where the best canned ham recipe was made); then he started building up to make an upstairs. In the end, the store had the largest selection of grocery items you can imagine, a meat department like none other, a great bakery, delicatessen, pharmacy and total drug store.

If this wasn’t enough Woody added a restaurant upstairs where you could watch all the cake decorating and a book store. From upstairs you could walk across the highway and take an elevator down to a parking lot and to a huge party supply (called Little Farm) where all the soda drinks and alcohol was carried; also chips and snacks for parties. The store was open 24 hours a day, seven days a week. On top of all this Woody designed beautiful fountains throughout the store. Oh and I can’t forget that we didn’t have doors but air kept the cold out in winter and heat out in summer. What a place!

As I said, Woody was a man way beyond his years. No one had ever seen an establishment like this and until today, I have never seen anything like this in all the places I have been. I worked the checkout like many others (I remember about 12 to 14 checkouts). We sold so many groceries but if I would point out one item that I remember the most it would be the honey baked ham recipe. So many people bought these hams made with a canned ham recipe. Who would think?

Canned Ham with Pineapples and Cherries

This canned ham recipe was sold in the delicatessen in either 5 pounds or 10 pounds. They smelled so good coming through the checkouts. If you walked past the delicatessen you could see a constant stream of them coming down in the food elevator to sell. They were beautiful decorated with sliced pineapple and red maraschino cherries on the top. Believe me the taste was even more delicious than the aroma and appearance.


  • 1 Canned ham
  • ½ Cup packed brown sugar
  • ½ Cup honey
  • Canned pineapple slices
  • Maraschino cherries

Preheat oven to 325F degrees.

Remove ham from can and place fat side up on a shallow pan.

Combine brown sugar and honey (If you do a large ham mix a little more).

Spread a little honey glaze over ham; arrange pineapple slices with cherries in the centers. (Hold in place with toothpicks)

Spread remaining glaze over the ham, pineapple slices and cherries. (The glaze helps to hold fruit in place)

Bake ham for 1 ¼ to 2 hours basting occasionally with drippings; check so it doesn’t get brown.

canned ham

Above Ham Right Out of Can

Below Ham Prepared for Oven

canned ham


The holiday times were especially fun when I worked at Woodys Supermarket. The store was full of different foods for that special day. Christmastime and New Years were the best times of the year. Besides selling an enormous amount of the canned ham recipe, the isles were filled with barrels of big dill pickles and pickles pigs feet. Where else could you buy these? Souse meat was also a delicacy at this time of the year. People drove for many miles especially at the holidays for items like these. It was fun meeting so many people who came in to shop. Everyone was so happy! It was truly a joyous time of the year.

  • Salt brine
  • 4 Pigs feet
  • 1 Pork tongue (If you are making souse meat)
  • 1 Cup apple cider vinegar

Make a strong salt bring; strong enough to float an egg.

Soak the pigs feet and tongue in the brine for 2 weeks; meat will be nice and pink.

Drain pigs feet and tongue; cover meat with clear water and boil for several hours until meat falls off bones.

NOTE: For pigs feet, Dad would leave the meat on the bones. And pour vinegar over.

For souse remove meat, discard bones, skin and gristle and cut meat very fine.

Place meat in an oblong pan (like a loaf pan- I have some warmer pans which I use)

Bring broth to a full boil and add vinegar; pour over meat, stir and let set to cool.

Refrigerate until solid, unmold and slice to serve. Good on sandwiches or as snack.

It is good to have these memories of Woodys Supermarket, the canned ham recipe and the many other memorable things and events that I experienced. It was a sad day for all of us from my area when this great establishment closed its doors; and an even sadder day when Woody passed away. He was indeed a man beyond his times!

› Preparing a Canned Ham

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