Ingredients
| 1½ | cups pineapple juice |
| ¾ | cup brown sugar |
| ½ | cup apple cider vinegar |
| 1 | tablespoon Dijon mustard |
| 1 | teaspoon hot sauce |
| ¼ | teaspoon ground allspice |
| 1 | (7 to 9-pound) HORMEL® CURE 81® Bone-In Half Ham |
| 1 | (20-ounce) can pineapple slices, drained |
| Amarena cherries |
Directions
Heat oven to 325°F.
In small saucepan, bring pineapple juice, brown sugar, vinegar, mustard, hot sauce, and allspice to boil. Reduce heat to medium. Simmer 15 minutes, stirring occasionally, or until thick enough to coat a spoon.
Adjust oven rack to lower third of oven. Place ham cut side down in roasting pan. Add water to bottom of roaster to ¼-inch depth. Cover pan with foil. Bake 1 hour.
Carefully remove roasting pan with ham from oven. Increase oven temperature to 425°F. Brush ham all over with glaze. Arrange sliced pineapple all over ham, securing each slice with toothpicks. Add a cherry to the center of each pineapple slice. Secure with toothpick. Brush top of ham, pineapple, and cherries with more glaze.
Return ham to oven, uncovered, basting with more glaze every 15 minutes, until heated through, about 30 minutes more. Remove from oven. Brush with remaining glaze.