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This just happens to be what we are having for Thanksgiving Dinner this year.
In fact we have this just about every year.
I use a honey and pineapple juice glaze that is simple and just rocks.
1 large whole ham
1 bottle whole cocktail cherries
1 can pineapple rings
1 jar honey
whole cloves
Drain the cherries and pineapple rings, saving the juice fron the pineapples in a bowl.
Add the honey to the pineapple juice and stir till blended.
Preheat the oven to 400 degrees
Remove the rine from a large whole ham and score the fat in the traditional diamond pattern.
Stud it heavily with whole cloves and place it in a large roaster.
Pour some of the honey/juice over the ham..
Put this in the 400 degree oven for thirty to forty minutes until the fat begins to brown.
Reduce the oven temp to 325 degrees.
Baste the ham every 30 minutes for 4 hours.
Be sure to dip up the pan juices and spoon them back up over the top too.
The idea is to keep the meat super moist for the whole time it is cooking.
You may “tent it” with foil the first 3 and a half hours.
That’s it enjoy.
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