Old Fashioned Brown Sugar Glazed Ham with Pineapple
1 (7-9 lb.) fully-cooked, bone-in ham
1 ½ cups pineapple juice
1 cup brown sugar
1 tablespoon Dijon mustard
¼ teaspoon ground cloves
1 (20 ounce) can pineapple slices, drained
7-10 maraschino cherries, drained and rinsed
Preheat oven to 325 degrees F.
In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10 minutes). Set aside.
Line a roasting pan with aluminum foil. Place ham in the pan. Using a sharp knife, score surface of ham with ¼-in.-deep cuts in a diamond pattern. Arrange pineapple and cherries evenly on ham; secure with wooden toothpicks. Spoon some of the glaze over the ham.
Bake at 325° for 1 hour. Shield the ham loosely with aluminum foil after 1 hour to prevent too much browning, and bake for 1 – 1 ½ more hours (or until a meat thermometer inserted into the thickest portion registers 140°), basting every 30 minutes with additional glaze and pan juices. Let stand 15 minutes and remove toothpicks before slicing.