Cranberry Glazed Ham

1 6 lb. fully cooked smoked butt or shank-half ham, skin trimmed
1 lb. canned cranberry jelly
1/4 tsp. ground cloves
2 tsp. dry mustard
2 Tbs. cider vinegar
16 whole cloves, approximately
1-1/4 lbs. unsweetened pineapple slices, drained
toothpick

Preheat oven to 325�F. Using a sharp knife, score 1/4 inch deep cuts around outside of ham in a diamond pattern.

Combine next 4 ingredients in a small saucepan over low heat, stirring until jelly has melted.

Spread 2/3 of mixture around outside of ham and stud with cloves. Attach pineapple rings to ham with toothpicks. Place ham on a lightly oiled roasting rack in a shallow roasting pan.

Place in oven and bake about 1-1/2 hours, basting occasionally with remaining cranberry mixture, until a meat thermometer registers 150�F.

Remove ham from oven, and allow to rest 10 minutes before slicing.

This recipe serves 24 people.