Baked Ham À La Momma Pan – Black Foodie Finder

A Sweet and Savory Southern Family Favorite

Tender baked ham glazed with brown sugar, ginger ale, and warm spices makes Baked Ham À La Momma Pan a delicious Southern comfort food favorite. Featured in The Black Family Reunion Cookbook, this recipe combines a juicy sugar-cured ham with a sweet, flavorful glaze that’s perfect for holiday celebrations, Sunday dinners, and family gatherings.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 8–10-pound sugar-cured ham
• 1 liter ginger ale
• 1½ cups firmly packed brown sugar
• ½ teaspoon ground cloves

Makes: 16 to 20 servings

Step-by-Step Instructions

1. Simmer the ham. Place the ham in a large, deep pot and add enough water to cover it completely. Bring to a boil, then reduce the heat and simmer for approximately 20 minutes per pound, adding water as needed to keep the ham submerged.
2. Prepare the glaze. Combine ginger ale, brown sugar, and ground cloves in a small saucepan. Bring to a boil and cook for 10 minutes, allowing the flavors to blend.
3. Preheat the oven. Once the ham finishes simmering, heat the oven to 350°F.
4. Prepare for roasting. Remove the ham from the cooking liquid. Trim away most of the fat and lightly score the surface with a knife. Place the ham on a rack in a roasting pan.
5. Glaze and bake. Pour the ginger ale mixture over the ham. Bake at 350°F for 30 to 40 minutes, basting frequently to develop a flavorful glaze.
6. Serve warm. Let the ham rest briefly before slicing and serving with your favorite Southern side dishes.

Pro Tips & Suggestions

• Baste frequently. Spoon the glaze over the ham throughout baking to create a flavorful, glossy coating.
• Score the surface. Lightly cutting the ham’s surface helps the glaze settle into the meat.
• Serve Southern-style. Pair with baked macaroni and cheese, collard greens, candied yams, or cornbread.

About the Creator

The National Council of Negro Women (NCNW) celebrates African American culinary heritage through The Black Family Reunion Cookbook, preserving recipes that reflect generations of family cooking traditions.

Baked Ham À La Momma Pan was contributed by Joseph Randall, Chef Instructor at the School of Hotel & Restaurant Management, California State Polytechnic University, and President of the National United Culinary Association.

The recipe reflects the cookbook’s celebration of family-style cooking and flavorful dishes made for sharing.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

The original Baked Ham À La Momma Pan recipe appears in The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc., published by Simon & Schuster.

Original Recipe Contributor: Joseph Randall, Chef Instructor and President of the National United Culinary Association.

This Black Foodie adaptation preserves the original ingredients and cooking method while presenting the instructions in updated language. Pro tips and serving suggestions are additional Black Foodie recommendations.