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Preheat the oven to 325°F. Place the ham in a shallow roasting pan. Score the fat and stud it completely with cloves. Pour the pineapple juice over the ham and bake for 12 minutes per pound. After 1 1/2 hours, remove the ham from the oven and carefully pat the brown sugar on top, completely covering the top of the ham. Gently pour the corn syrup over the ham, being careful not to disturb the sugar covering. Continue baking, basting every 15 minutes. When the ham has baked its allotted time, remove it from oven and continue basting until it is cooled-this gives it a beautiful glaze.
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