8½ lbs. bone-in smoked ham
1 20oz. can Dole® Sliced Pineapple in Syrup or Juice
1 cup apricot preserves
1 tsp. mustard
½ tsp. allspice
Maraschino cherries
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 at 325° 3 hours.
Drain pineapple; reserve syrup or juice in small saucepan, combine syrup,
preserves, mustard and allspice. Bring to boil; boil, stirring
occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Brush
ham 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 160°, (about 25 minutes per pound total cooking
time). Brush with glaze 15 minutes before done. Let stand 20 minutes
before slicing.
Makes 8 to 10 servings
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