Baked Ham with Pineapple Glaze

Whether it's Christmas, Easter or a family dinner baked ham with pineapple sauce always makes for a festive occasion. Choose your smoked ham according to the requirements of budget and number of guests. I prefer to get a fully cooked smoked ham that is the butt portion rather than the shank. There's more meat and it slices better. You can also purchase a spiral sliced ham if you prefer but it doesn't decorate as pretty. Of course, if there are left-overs that's wonderful too.

If your ham comes with the rind still on, remove it. Score fat side of ham in a diamond pattern. This allows for the goodness of the fat to further season the ham but then it drains off. 

Glaze

1 (15 oz.) can of pineapple slices - drain and reserve juice
1 (4 oz.) jar of maraschino cherries - drained
1/2 cup orange marmalade
1 cup brown sugar
3 - 4 whole cloves

Before baking ham, place pineapple slices over ham in a decorative fashion using toothpicks to secure. Also, secure a red cherry in the middle of the pineapple.

 Option: You may stud with whole cloves randomly in spaces not covered by the pineapple.

In sauce pan, combine pineapple juice with brown sugar, cloves and marmalade. Bring to a simmer, dissolving sugar. Continue cooking until mixture begins to thicken.

Baste ham with this mixture about every 15 minutes for the last hour of baking.