Holiday Ham

What You Need

• 1 cup packed dark brown sugar
• 1/2 cup maple-flavored or pancake syrup
• 1/4 cup GREY POUPON Dijon Mustard
• 1 whole fully cooked boneless ham (5 lb.)
• Whole cloves
• 12 maraschino cherries, halved
• 1 Tbsp. cornstarch
• 1 can (20 oz.) crushed pineapple in juice, undrained

Make It

1. SCORE ham to allow basting sauce or glaze to penetrate the meat, adding flavor. Use a paring knife to make shallow, even slits diagonally across the top of the ham in one direction, then repeat making slits in opposite direction to form diamond shapes.

2. INSERT cloves where the cuts meet. This adds more flavor and a decorative garnish.

3. GLAZE the ham during the last 30 minutes of its cooking time. This allows the flavor to penetrate the ham without burning the glaze, which usually contains some form of sugar.

4. CARVE the shank or butt half first. Cut along the length of bone across to end of ham, using a fork to hold ham as you cut.

5. CUT downwards through top half of roast to make slices. Repeat with remaining roast.