From the kitchen of Joan Knewasser
Ham, fully cooked, bone-in or boneless
1-2 cans sliced Pineapple, with juice
Maraschino Cherries
Ground cloves
1 c Brown Sugar
Rinse ham.
Put in a pan.
Score top.
Rub cloves over EACH side.
Use toothpicks to attach pineapple & cherries to ham.
Mix all of leftover pineapple juice with brown sugar.
Pour it over ham.
Periodically baste.
Cooking times depend on size of ham, check label.
NOTES
- Instead of basting, I reduce the brown sugar to 3/4 c & put the ham in an oven bag with 1 Tbsp flour. Fresh pineapple is very good. -Stephanie
- If you use a bone-in ham, save the bone to make bean soup.