This recipe is dedicated to my grandson Brittian. I cooked a spiral-cut ham for dinner when he was around twelve years old. When he when in the kitchen, he and his friend Chris started eating the ham.  When I went back downstairs to check on the rest of the meal,  they had eaten a significant amount of the ham.  I asked him why he had eaten most of the ham he told me that he thought I had cut it for him.  I laughed to tears.  Ever since then, I buy spiral cut ham for grandbaby.


1(10 lb.) bone-in spiral ham, 8 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, and 1 (8 oz.) can pineapple rings.  Insert the cloves into the slits. Place ham in a heavy roasting pan. Pour the 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.   Bake the ham in a 325-degree oven for 10 minutes for each pound uncovered. Add the sliced pineapples to the ham during the last 30 minutes. The ham is fully cooked. Baste ham every 15 minutes with the orange glaze.

ORANGE GLAZE: 2/3 cup orange juice, 3 tablespoons orange liqueur, 1/4 cup mustard, 1 small orange juice and zest, 1/3 cup brown sugar  4 tablespoons butter, 1 cup molasses, 4 garlic cloves, minced, 1/2 cup orange marmalade, 1/2 teaspoon nutmeg.  In a bowl, combine all the ingredients, mix well.  After the ham has been in the oven for 30 minutes, pour glaze over the ham.  Ham is done when hot, and the glaze is brown.

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