4 cups pineapple juice
1 ginger, peeled and sliced
4 garlic cloves, pressed
9 lb. bone-in smoked ham, fully cooked
16 whole cloves
1/4 cup Dijon mustard
1 cup light brown sugar, firmly packed
20 oz. pineapple slices , in juice , drained
10 maraschino cherries, halved
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 degrees for 1 hour.
Shield with aluminum foil after 1 hour to prevent excess browning, and bake 1 -1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140 degrees, 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.
Sugar: 52g
:
Calcium: 114mg
Calories: 734kcal
Carbohydrates: 58g
Cholesterol: 245mg
Fat: 19g
Fiber: 2g
Iron: 8mg
Potassium: 1662mg
Protein: 86g
Saturated Fat: 6g
Sodium: 6296mg
Vitamin A: 35IU
Vitamin C: 19mg
