Especially when combined with the smell of a fire in the fireplace, the smell of a ham baking reminds me of a childhood long past. I think I’m gonna do it. Kinda like this.
A fully cooked smoked ham
1 can pineapple slices
2 cups apple juice
1/4 cup brown sugar
2 tablespoons Dijon mustard
Place ham in a pot or pan big enough to hold it. Cover with water and allow to stand in refigerator 24 hours. Drain, rinse, and drain again. This will pull some salt from the ham and give you a mellower flavor.
Preheat oven to 325°.
Score outside of ham in a diamond pattern; arrange pineapple slices, attach slices with cloves. Use more cloves as you wish, maybe a dozen, to further flavor the ham. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan and pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.
Remove ham from oven and uncover. Combine sugar and mustard, brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.
I’m gonna put sweet potatoes in the oven while my ham’s baking. I like ‘em with the juice from the ham pan.