My sweet ham is famous around family and friends for holidays and celebrations of many sorts. Always have to give someone the glaze recipe at each event. Hope some of you try and enjoy. As my best friend says the goodness is in the glaze.

DEB'S HEAVENLY HAM

HAM (any type fully cooked ham - canned, shank, bone in doesn't matter)
FOR THE GLAZE:
2 large cans crushed pineapple
1 box (1 lb) light brown sugar
3 tbsp honey
2 tbsp prepared mustard
2 tbsp maple pancake syrup (any brand)
3 tsp ground cloves
1/2 tsp allspice
1/2 tsp cinnamon
1 tbsp butter or margerine
2 tbsp cornstarch mixed with water to thick milky consistancy (may take a bit more cornstarch and water to thicken the glaze)
salt and pepper
1 can sliced pineapple rings

Preheat oven to 350 degrees F.

Grease large pan big enough to hold your ham with room around the sides for drippings.

Sprinkle ham with salt and pepper. Stab ham several times with sharp knife, if a canned ham is used you can slice like scoring with a few deep stabs into the ham through to the bottom.

THE GLAZE:
In large sauce pan put both cans of crushed pineapple and all ingredients NOT THE CORNSTARCH YET. Heat to slow boil stir with whip or slotted spoons, steady so bottom doesn't scorch. Let boil for a few minutes (about 3) then drizzle the cornstarch and water mixture into the pineapple mixture, stirring constantly as the glaze thickens. This is where you may need more cornstarch depending on the pineapple you use (some brands have more juice or water in them) the consistancy of the glaze should be that of almost a (German chocolate cake frosting with the nuts etc) you want it so when you spoon it on the ham it won't just run off.

Once its basically thickened turn heat off let it cool to warm to touch almost.

Then glaze your ham the glaze then tends to stick to the ham better and not run off, as quickly. Cover ham all over as best it will stay.

OPTIONAL: Sliced Pineapple rings then toothpicked into the ham.

Bake ham uncovered for 1 hour at 350 degrees F; check and baste as you want to keep the glaze on the ham and the rings (if used). Make aluminum tent and cover the ham after the first hour. REDUCE OVEN TEMP NOW to 300 degrees F and bake another hour.

When you serve the ham I usually place warm glaze on the table to add to each serving if the person desires.

Enjoy :-)