This recipe is dedicated to my grandson Brittian. When he was around 10 years old I cooked a spiral cut ham for Easter dinner, when he when in the kitchen he started eating the ham. When I went back downstairs to check on the rest of the meal he had eaten a significant amount of the ham. I asked him why he had eaten most of the dinner meat he told me that he thought I had cut it for him. I laughed to tears. Every since then I always buy spiral cut ham for grandbaby.
1(10 lb.) bone in whole spiral ham, whole cloves, 1/4 cup yellow mustard, 4 tablespoons orange marmalade, 1/2 cup unsweetened pineapple juice, 1 (8 oz.) can cola, 1/2 cup dark brown sugar, 1 (8 oz.) can pineapple rings, 10 maras cherries. Insert cloves into slits. Place ham in a heavy roasting pan. Pour cola over ham. Rub mustard over the entire ham. Mix the pineapple juice, marmalade and sugar into a paste, rub the paste over the ham. You are going to bake at 325 degrees 10 minutes for each pound uncovered. Add the cherries and sliced pineapples to the ham during the last 30 minutes. The ham is fully cooked. Baste ham every 15 minutes with orange glaze below.
2/3 cup orange juice 2 ½ T. orange liqueur
¼ cup mustard 1 small orange zested
1/3 cup brown sugar 5 T. butter
1 cup molasses 4 garlic cloves, minced
½ cup orange marmalade ½ tsp. nutmeg
In a bowl pan combine all the ingredients, mix well. After ham has been in oven for 30 minutes pour glaze over ham. Ham is done when hot and the glaze is brown.