Holiday Ham

• 10 pounds canned ham
• cloves
• 1 1/2 cups brown sugar -- firmly packed
• 4 quarts Burgundy wine
• 16 ounces pineapple juice
• 1/3 cup honey
• 1 cup orange marmalade
• 20 ounces crushed pineapple
• 1 small jar Maraschino cherry

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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