|Canned sliced pineapple||20 Ounce (1 Can)|
|Fully cooked bone in ham||10 Pound, spiral sliced|
|Maraschino cherries||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
Drain pineapple, reserving juice.
Place ham on a rack in a shallow roasting pan.
Secure pineapple and cherries to ham with toothpicks.
Combine brown sug-ar and seasoned salt; rub over ham.
Gently pour pineapple juice over ham.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through.
Baste frequently with brown sugar mixture.