4 cups pineapple juice
1 T. sliced, fresh ginger
4 garlic cloves, minced
1 9-pound, bone-in smoked ham
12 whole cloves
1/4 cup Dijon mustard
1 cup firmly packed dark brown sugar
1 20-oz can pineapple slices in juice, drained
10 maraschino cherries, halved
Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan. Arrange pineapple and cherries evenly over mustard layer on ham; secure with tooth picks.
Bake at 325° for 1 hour. Cover with heavy duty aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours , basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.
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