• 1 fully cooked smoked butt or shank-half ham, about 6 lbs. each, skin trimmed
• 2 cups canned cranberry jelly
• 1/4 tsp. ground cloves
• 2 tsp. dry mustard
• 2 Tbs. cider vinegar
• 16 whole cloves, approximately
• 1-1/4 lbs. unsweetened pineapple slices, drained
• toothpick

Preheat oven to 325°F. Using a sharp knife, score 1/4 inch deep cuts around outside of ham in a diamond pattern. Combine next 4 ingredients in a small saucepan over low heat, stirring until jelly has melted. Spread mixture around outside of ham and stud with cloves. Attach pineapple rings to ham with toothpicks. Place ham on a lightly oiled roasting rack in a shallow roasting pan. Place in oven and bake about 1-1/2 hours, basting occasionally with remaining cranberry mixture, until a meat thermometer registers 150°F. Remove ham from oven, and allow to rest 10 minutes before slicing.

This recipe serves 18 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 18 only.

Per serving: calories 68, fat 0.8g, 10% calories from fat, cholesterol 5mg, protein 1.8g, carbohydrates 14.8g, fiber 0.6g, sugar 14.2g, sodium 13mg, diet points 1.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wines are: Chardonnay, Burgundy, or Riesling.