Prep Time
35 Mins
Cook Time
30 Mins
Other Time
2 Hours 45 Mins
Yield
Makes 14 to 18 servings

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Bake at 325° 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 140°, basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.

Step 5

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

Step 6

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

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