|Cold water||4 Cup (64 tbs)|
|Apple juice||4 Cup (64 tbs)|
|Carrots||2 , coarsely chopped|
|Onions||4 , quartered|
|Garlic||1 Clove (5 gm), finely chopped|
|Celery stalks||4 , cut into chunks|
|Prepared mustard||1 Tablespoon|
|Molasses/Maple syrup||1⁄2 Cup (8 tbs)|
|Boneless ham||5 Pound, uncooked (1 Whole)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Fresh parsley||1 Tablespoon, chopped|
In a large casserole dish, combine first 8 ingredients.
Bring to a boil.
Over low heat, simmer 30 minutes.
Place ham in casserole dish.
Simmer 50-60 minutes.
Remove from heat.
Let ham cool slightly in cooking juices.
Remove lukewarm ham from dish.
Trim away rind and fat.
Preheat oven to 325 °F (160 °C).
Transfer ham to a roasting pan.
Pour enough ham cooking juices to cover bottom of pan.
Brush ham with marmalade.
Garnish with pineapple slices and cherries.
Stick with cloves.
Roast in oven 30-45 minutes, basting occasionally.
Remove ham from oven.
Transfer to a large serving dish.
Sprinkle with chopped parsley.