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1 12-lb. uncooked butt-end ham (bone-in and defatted) 1/4 tsp. ground cloves 2 Tbs. cider vinegar toothpicks |
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1 lb. canned cranberry jelly 2 tsp. dry mustard 16 whole cloves, approximately 1-1/4 lbs. unsweetened pineapple slices, drained |
| Preheat oven to 350°F. Place ham on a rack in a shallow roasting pan and bake about 3 hours or until a meat thermometer registers 130°F. Using a sharp knife, score 1/4 inch deep cuts around outside of ham in a diamond pattern. Combine next 4 ingredients in a small saucepan over low heat, stirring until jelly has melted. Spread mixture around outside of ham and stud with cloves. Attach pineapple rings to ham with toothpicks. Return to oven and bake about one hour longer, basting occasionally with remaining cranberry mixture, until a meat thermometer registers 160°F. Remove ham from oven, and allow to rest 10 minutes before slicing. | ||
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