Recipe: Jeweled Buffet Ham (with cranberry sauce, pineapple and mandarin orange topping)

JEWELED BUFFET HAM

1 (5- to 6-pound) fully cooked ham
1 (8 ounce) can whole-berry cranberry sauce
1 (8 ounce) can jellied cranberry sauce
1 (8 1/4 ounce) can crushed pineapple, drained
1 (11 ounce) can Mandarin orange segments, drained
1/2 cup orange juice
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
2 to 4 dashes Tabasco

Have butcher slice ham into 1/4-inch slices and tie in original shape (or use a spiral-sliced ham).

Combine all ingredients except ham in a medium saucepan. Cook over low heat 15-20 minutes, stirring occasionally. May be refrigerated several days and reheated.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Place ham in a shallow roasting pan. Bake one hour. Remove from oven. Pour off juices.

Spoon enough fruit mixture over ham to coat well, mounding fruit generously on the top. Return ham to oven.

Bake uncovered 30 minutes; baste occasionally with remaining fruit mixture.

Place ham on serving platter. Cut and carefully remove strings. Serve any remaining fruit mixture with ham slices, if desired.

Makes 10-12 servings
Source: Best of the Best from America by Gwen McKee and Barbara Moseley