Growing up my mom’s Brown Sugar & Pineapple Ham was one of my favorites. When cooking, she would always add a maraschino in the center of the pineapple to give it a little extra pizzazz. I made my first ham when I was 19.
For my first foray into cooking the ham, I chose not to add the maraschino cherries because I don’t like cherries. Everything was going really well until I went to baste it and found my ham “bleeding”. Of course I was quite upset because I never noticed my mom’s ham bleeding and wasn’t sure what I needed to do at that point.
Cue to my mom and dad rolling on the floor laughing. They decided to add just the maraschino juice to the ham to give it an extra flavor and thought I wouldn’t notice if they didn’t include the actual cherries. What I mistook for blood was the juice. Suffice it to say I wasn’t very happy.