- 1 smoked picnic shoulder, fully cooked, about 5 to 7 pounds
- 1 can (15 ounces) pineapple slices in juice
- 1/4 cup light brown sugar, packed
- 1/4 cup honey
- Maraschino cherries
- whole cloves
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally.
Remove foil from ham; score fat in a diamond pattern. Brush ham with
pineapple-honey mixture. Arrange pineapple slices and cherries in a
pattern over the top of the ham, securing with toothpicks. Stud with
cloves, if desired, and brush again with pineapple-honey mixture. Bake an
additional 30 minutes at 325°, basting with pineapple-honey
Serves about 10 to 12.