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1
Preheat oven to 325 degrees (175 C.).
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2
Score top of ham in a diamond pattern, making cuts about 1-inch apart and place ham in a baking dish or roaster.
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3
Pour 1/2 cup (125 ml) vinegar over top of ham and place in oven.
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4
Bake for 1 hour, then pour additional 1/2 cup (125 ml) vinegar over ham.
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5
Continue to pour additional vinegar over ham at 1-hour intervals until ham has baked a total of 4 hours.
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6
Meanwhile, pour pineapple juice into a small saucepan.
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7
Heat until it begins to simmer, then add 1/2 cup (125 ml) to 3/4 cup (175 ml) brown sugar.
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8
Remove from heat and stir until sugar is dissolved and well blended.
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9
Serve sauce with baked ham.
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10
Remove ham from oven after baking 4 hours and pack brown sugar into the opened scored cuts on top of ham.
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11
To decorate the ham, place 1 clove at each corner of scored cuts on top of ham.
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12
Place pineapple slices to cover entire top and add 1 cherry to the center of each pineapple slice.
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13
You may need toothpicks to hold pineapple slices in place.
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14
Baste top of ham with heated juice mixture and return ham to oven.
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15
Raise oven temperature to 350 degrees (175 C.).
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16
Baste ham at 30-minute intervals for the next 1 1/2 hours.
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17
With a baster, remove and discard the liquid from bottom of baking dish as it accumulates.
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18
Let ham set for 30 minutes before carving.
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19
Remove pineapple slices and cherries and place on a serving platter as decoration surrounding slices of ham.
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20
If a whole ham is used, begin carving at the small end.
