1 cup pineapple juice
1/2 cup brown sugar
4 tsp cornstarch
1 1/2 tsp dry mustard
Score ham by making diagonal cuts in a diamond pattern. Stud with cloves. Place in a shallow roasting pan. Bake at 325 degrees until 125 degrees (about 1 1/2-2 hours)
In a medium saucepan combine pineapple juice, sugar, cornstarch & dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir two minutes more.
Brush ham with the glaze. Bake 20-30 min more or until thermometer registers 135 degrees. Let stand 15-20 min before slicing.
This was the recipe I used last Easter and I really loved it. I'm not the biggest fan of ham and I thought this was delicious. There is something about pineapple with it that just takes it over the top. And...this is soooooo much better tasting than the glaze packets that come with the ham. We were obviously too consumed with dinner last year to take any pictures of the finished product, but it looked good (as far as I can remember!!) I have not forgotten how fabulous it tasted, though!