In a saucepan combine the pineapple juice, ginger slices, and garlic; bring to a boil reduce heat to medium-low and simmer for 30 minutes reducing the liquid to about 2 cups). Strain and reserve all liquid through a fine strainer. Set oven to 350 degrees. Trim the thick rind with fat, but leave about 1/4 inch fat from the surface of the ham. With a very sharp knife, "score" a diamond pattern all over the ham, then insert the whole cloves at the crossed points of the diamonds. Set the ham in a shallow baking pan. Brush the mustard all over the top, then pat the brown sugar into the top of the mustrd, pushing it in with a spoon or your hands (I just use my hands). Starting at the butt end and working towards the bone decortively arrange the pineapple rings securing with whole cherries and tooth picks in the centers. Pour the resreved pineapple juice into the bottom of the pan and place in the oven. Bake for about 1 1/2 hours basting about every 15-20 minutes (the cooking time might take longer depending on the weight of the ham). When ham is cooked, place it on a fancy serving platter and let it rest 10-15 minutes. Carve into thin slices, preferably with an electric knife, beginning with the butt end. Serve warm with the sauce fromthe pan in a serving cup. Remove the pineapple slices and cherries as you slice the ham.
I use just a hillshire farm hickory ham that is around 5 pounds. I also use a fresh pineapple and slice that for the rings. Absolutely, delicious.
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|Serving Size: 1 Serving (2135g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 65 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1434.3mg||49 %|
|Potassium 2715.5mg||71 %|
|Total Carbohydrate 389g||114 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 370.6g|
|Protein 14.9g||21 %|
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Calories per serving: 1593
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