7-8 lb fully cooked ham
8-10 russett potatoes, peeled and diced
10-12 carrots, peeled and sliced
1/2 cup olive oil
1 cup brown sugar
1 lb bacon
1 small can pineapple juice
Preheat oven to 350*. Place ham into a large roasting pan and bake, covered, for 1 hour.
Coat the potatoes and carrots in olive oil.
Remove the pan from the oven and take the ham out. Place the potatoes and carrots into the pan, in the drippings. Place ham back in the pan on top of potatoes and carrots. Cover, and cook for 45 minutes longer.
Remove the roasting pan from the oven. Coat the ham with the brown sugar. Layer the bacon on top of the brown sugar coated ham.
Pour the pineapple juice on top of the bacon. Place the roasting pan back in the oven, without the lid. Bake until the bacon is crispy, around 30 to 45 minutes longer.
Note: This recipe will not make the potatoes or carrots extremely sweet. There will only be a slight hint of sweetness.
