Tony's Baked Picnic Ham

(from Tony Chachere's Cajun Country Cookbook)

1 picnic ham, deboned (approx. 8 pounds)

1 tablespoon whole cloves

1/2 pound brown sugar

1 tablespoon yellow mustard

1 can crushed pineapple (8 ounces)

1 pint jar pitted cherries


In a medium size saucepan, boil ham for one hour. Remove and slice off skin. Using a sharp knife, score with diamond-shape cuts. Stud with whole cloves.

Place ham in an open pan and bake for one hour. While ham is baking, make a glaze using pineapple juice, mustard and brown sugar. Cook slowly until sauce thickens.

Once ham has baked one hour, spoon glaze evenly. Cover with crushed pineapple and decorate with cherries. Cook for an additional thirty minutes. Slice and serve.