Dazzling  Red Currant—Glazed Ham

This is a festive-but-casual buffet,but this ham can  also   be the centerpiece for   a formal sit-down dinner as well as a buffet , this dazzling red beauty will be the highlight  of any holiday table. 

  One 8- to 10-pound fully cooked brine-cured (wet-cured) ham, on the bone or boneless

  1 cup pineapple juice 
  1 cup red-currant jelly 
  2 tablespoons light brown sugar 
  2 tablespoons dry mustard 
  1 tablespoon cider vinegar 
whole cloves 
 
Preparation Time: 10 minutes  
Baking Time: 3 1/2 to 4 hours plus resting  
Serves 12 plus leftovers


1. Preheat the oven to 350F. Place the ham and pineapple juice in a roasting pan. Cover the pan tightly with foil. Bake for 22 minutes per pound .

2. Meanwhile, in a small saucepan, stir the jelly, sugar and mustard over medium heat until smooth. Remove from the heat and add the vinegar. Score a diamond pattern on the ham; insert cloves into diamonds. Spoon over or brush with one-third of glaze.  

3. Bake ham for 30 minutes more, brushing occasionally with glaze. Place the ham on a platter. Cover loosely with foil. Let sit for at least 30 minutes. Slice the ham. In the small saucepan, boil the ham cooking juices to reduce by one-third; serve with the ham.