1 bone-in smoked ham (8 ½ pounds)
20 oz sliced pineapple in juice
1 C B&R Farms Apricot Topping
1 t dry mustard
½ t ground allspice
whole cloves & maraschino cherries
Preheat oven to 325F. Remove rind from ham. Place ham on rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or bone. Roast ham in oven about 3 hours.
Drain pineapple; reserve syrup. In small saucepan, combine juice, apricot preserves, mustard and allspice. Bring to boil; stirring occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden picks, secure pineapple and cherries to ham. Brush again with glaze. Return ham to oven & roast 30 minutes longer or until thermometer registers 160F (about 25 minutes per pound total cooking time). Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing. Makes 8 to 10 servings.