Pineapple Glazed Ham

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   1.

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   Combine the pineapple juice, ginger, and garlic in a saucepan.

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   Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups).

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   Strain and reserve.

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   2.

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   Preheat the oven to 350F.

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   3.

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   Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham.

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   With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

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    4.

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    Set the ham in a shallow baking pan.

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    Brush the mustard all over the top.

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    Pat the sugar atop the mustard.

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    5.

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    Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone.

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    Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

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    6.

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    Bake for 1 1/2 hours, basting every 15 minutes.

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    7.

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    When the ham is done, place it on a serving platter and let rest for 15 minutes.

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    Carve into thin slices, beginning at the butt end.

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    Serve warm with pan sauce alongside.

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    Remove the pineapple slices and cherries as you carve and serve them with the ham.

No additional tips available.