Score ham fat. Stud top and sides with whole cloves.
Pat 1 cup brown sugar over top and sides. Place ham in large nonreactive pot. Pour wine
and pineapple juice over ham. Let stand 24 hours (in the refrigerator), turning 5 or 6 times.
Put in baking pan, saving marinade for basting. Warm honey, brush over
ham. Spread marmalade and crushed pineapple over ham. Add remaining brown
sugar to form a crust on top.
Garnish with maraschino cherries. Bake in a 350 oven for about 1 hour, basting
with marinade.
Serves 14.
Source:
Come Into The Kitchen With Jackie
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