1 Bone in Ham (Not spiral sliced, shank ends have more bone but also more flavor.)
1 cup Pineapple Juice
1 cup Brown Sugar
2 Tablespoon Spicy Mustard (I use Triple Pepper Mustard)
2 Tablespoon Ginger Garlic Paste
Pineapple Ring Slices
Maraschino Cherries, halved
Preheat oven to 350°F.
Cross hatch the top of a ham and place in a large roaster.
In a small saucepan, combine the pineapple juice, brown sugar, mustard, and ginger-garlic paste. Cook over medium heat, stirring constantly until mixture boils. Pour half the liquid over the ham while still hot. Reduce the remaining liquid until a thickened sauce forms.
Cover ham with foil and bake for 15 minutes. After the 15 minutes, use a basting brush to glaze the ham with the juices that have formed on the bottom of the pan. Recover and return to oven for another 30 minutes.
Remove ham from oven and glaze with the thickened sauce. Add pineapple slices and cherries to the side of the ham securing in place with cloves. Lightly brush the pineapple slices with pan drippings. Cover and return to oven for 15 minutes.
Remove foil, baste with pan drippings, and bake 15 minutes to caramelize the outside.