|Canned ham||12 Pound (1 In Number)|
|Brown sugar||2 Tablespoon|
|Burgundy||2 Cup (32 tbs)|
|Canned pineapple juice||1 Cup (16 tbs)|
|Thin orange slice||4|
|Thin lime slices||4|
|Prepared mustard||2 Tablespoon|
About 3 hours before serving:
1. Stand ham upright, on its broad end, on roasting-pan rack. Remove all gelatin. With sharp knife, make diagonal cuts, 1/2 inch deep and about 1 inch apart, across all but back and bottom surfaces of ham. Repeat these cuts at an angle to make a diamond pattern. Then, on front side of ham, place a whole clove in the center of each diamond.
2. Start heating oven to 350°F.
3. Place ham, on rack, in large shallow roasting pan, back side down; pat all surfaces with brown sugar.
4. In large bowl combine 1 cup brown sugar, Burgundy, and pineapple juice; set aside 1 cup of this sauce.
5. Bake ham 2 hours, or until metal skewer or cake tester, inserted through meat, feels warm, basting ham occasionally with remaining wine sauce. Remove ham from oven and turn oven heat up to 450°F.
6. Now, on rack in pan, stand ham on its bottom surface; brush top and sides with remaining wine sauce; pat with brown sugar. Return ham to oven for about 5 minutes, or until brown sugar is melted and ham glazed.
7. Now, garnish ham with orange and lime slices, secured with toothpicks, then set on large wooden cutting board or platter. Let guests carve their own. Serve reserved wine sauce in a goblet, and mustard nearby Makes 8 servings plus gnerous leftovers.