Shelly's Recipe

GLAZED HAM WITH DIJON-PINEAPPLE SAUCE

Category: Ham

1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup Dijon mustard
1 (5 lb) whole fully cooked boneless ham
Whole cloves
12 maraschino cherries, halved
1 tbsp cornstarch
1 (20 oz) can crushed pineapple in juice, undrained

Preheat oven to 350. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan. Bake 2 hours or until ham reaches internal temperature of 140 degrees when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.

Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.