Baked Ham With Pineapple
1 picnic shoulder, fully cooked --, (6 to 7 lbs)
1 can pineapple slices, (15 oz.)
1/4 cup light brown sugar, packed
1/4 cup honey
Remove skin from ham; place on a rack in a baking pan fat side up. Cover loosely
with aluminum foil; bake at 325 degrees for about 30 minutes a pound (or 140
degrees on meat thermometer).
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown
sugar, and honey in a saucepan; cook over low heat until sugar is dissolved,
Remove foil from ham; score fat in a diamond pattern. Brush ham with
pineapple-honey mixture. Arrange pineapple slices and cherries in a pattern over
the top of the ham, securing with toothpicks. Stud with cloves, if desired, and
brush again with pineapple-honey mixture. Bake an additional 30 minutes at 325°,
basting with pineapple-honey mixture.
Serves about 12.