- 1 cup firmly packed dark brown sugar
- 1/2 cup maple-flavored or pancake syrup
- 1/4 cup GREY POUPON Dijon Mustard
- 1 (5 pound) whole fully cooked boneless ham
- Whole cloves
- 12 maraschino cherries, halved
- 1 tablespoon cornstarch
- 1 (20 ounce) can crushed pineapple in juice, undrained
- Preheat oven to 350 degrees F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan.
- Bake 2 hours or until ham reaches internal temperature of 140 degrees F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.
- Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.