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1 (3 1/2 lb) Smoked Ham or Honey-roasted Ham, boneless
1 (20 ounce) can Pineapple slices
1 cup Apricot preserves
1 teaspoon dry Mustard
1/2 teaspoon ground Allspice
1/2 teaspoon ground Nutmeg
12 Maraschino Cherries
Salt and Pepper
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Preheat oven to 325°F Place ham on rack in open roasting pan, cut side facing down. Insert meat thermometer in the thickest, center part of the ham. Bake for about 2 hours. Drain pineapple; reserve syrup. In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg. Bring to a boil and continue boiling for about 10 minutes. Remove ham from oven and brush immediately with the glaze. Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple. Return ham to oven and bake 1 hour longer or until thermometer registers 160°F Brush with glaze one last time about 10 minutes before done.
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