Glazed Ham with Dijon-Pineapple Sauce

By WickiB

Ingredients

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

Preparation

Step 1

HEAT oven to 350°F.

MIX sugar, syrup and mustard until well blended; set aside. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.

INSERT cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.

BAKE 2 hours or until ham reaches internal temperature of 140ºF when tested in center with meat thermometer, occasionally brushing with 1/2 cup of the syrup mixture after 1-1/2 hours. Mix remaining syrup mixture with cornstarch and pineapple in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.