- 4 cups pineapple juice
- 1 (1-inch) piece fresh ginger, peeled and sliced
- 4 garlic cloves, pressed
- 1 (7- to 9-pound) bone-in smoked fully cooked ham
- 12 to 16 whole cloves
- 1/4 cup Dijon mustard
- 1 cup firmly packed light brown sugar
- 1 (20-ounce) can pineapple slices in juice, drained
- 10 maraschino cherries, halved
How to Make It
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 wooden picks.
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.
Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.
Remove and discard fat from drippings. Bring drippings to a boil in a small saucepan. Serve warm with ham.