Pineapple-Glazed Ham

1. 1

   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.

2. 2

   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.

3. 3

   Arrange pineapple and cherries evenly over mustard layer on ham; secure with wooden picks.

4. 4

   Bake at 325u00b0 for 1 hour. Shield with aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140u00b0, basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.

5. 5

   Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.

6. 6

   Remove and discard fat from drippings. Bring drippings to a boil in a small saucepan. Serve warm with ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.