Ingredients
1 fully cooked bone-in ham (7 to 9 pounds)Whole clovesGLAZE/SAUCE:2 tablespoons cornstarch1/4 cup cold water2-1/2 cups packed dark brown sugar, divided1 can (20 ounces) unsweetened crushed pineapple, undrained1/4 cup lemon juice2 tablespoons Dijon mustard1/4 teaspoon salt1 cup packed light brown sugar
Preparation
Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°.
Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm.
Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham.
Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.
