Brown Sugar Baked Ham with Pineapple

Ingredients

• 15-pound bone-in ham
• 2 cups brown sugar, packed
• 1/2 teaspoon ground cloves
• 5 cans of pineapple rings in 100% juice
• Variety of high-quality mustard

Directions

1. Set the roasting pan on the counter and take out the rack; you will not be using it. Arrange 6 to 8 pineapple rings in the base of the pan. A large casserole dish also works, as long as the ham fits comfortably.
2. Take the ham out of its packaging and put it in the roasting pan. In a small bowl, stir together the brown sugar and ground cloves. Rub that mixture over the entire ham, including the cut side, working it into the meat as you go. It will become paste-like, which is exactly fine. If any of the sugar falls into the pan, pick it back up and press it onto the ham again. Once the ham is coated, place it cut side down on top of the pineapple rings.
3. Cut a diamond pattern into the ham, going 1/4-inch deep. If the pan makes that too clumsy, move the ham to a cutting board, score it there, and then put it back in the roasting pan with the cut side resting on the pineapple rings. Add the juice from 1 can of pineapple to the bottom of the pan, taking care not to pour it onto the ham and rinse away the sugar.
4. Cover the ham with aluminum foil, crimping it snugly around the roasting pan, and refrigerate it overnight, or for at least 8 hours, so it can rest for 24 hours.
5. The next day, take the ham out of the refrigerator. Pull back the foil and spoon the juices from the pan over the ham. Arrange pineapple rings over the top so they sit close together, using wooden toothpicks to hold them in place if you need to. 2 toothpicks per slice is enough.
6. Cover the pan again with foil, sealing it tightly around the edges. Bake at 325 degrees F for 15 to 18 minutes per pound of meat, which is about 4 1/2 hours for a 15-pound ham.
7. Leave the ham covered and let it rest for 15 minutes before you carve it.
8. Move the ham to a cutting board. Take off the pineapple slices, saving them to fry for leftover ham sandwiches, and throw away the toothpicks. Slice the ham as thick or thin as you like. As you cut, return the slices to the roasting pan so they can sit in the juices. After the ham is sliced, move it to a serving platter and serve it with high-quality mustard and/or chutneys.