Entree-Ham: Holiday Ham with Vernors

From Shelly Carey

Ingredients
8-10 lb whole boneless ham (Amish Country ham, hickory smoked)
1 large can of pineapple rings (reserve juice), 6-10 for garnish
½ cup brown sugar
1 Tablespoon of whole cloves
1 2-liter of Vernors soda
1 teaspoon French’s honey mustard (“Sweet and Tangy”)
Maraschino cherries, for garnish

Directions
Cut ham crosswise (diagonal, 1/4 –inch deep, across entire top of ham. Should look like x’s all over the surface of the ham. Put the ham in a large roasting oven.

In a bowl, mix 2 cups Vernors and ½ cup brown sugar. Brush on the brown sugar and Vernors mixture over the top of the ham. Let it fall into the creases. Put cloves deep in the creases throughout the top of the ham. Take toothpicks and secure pineapple rings on the ham. Take toothpicks and secure one maraschino cherry in the center of each pineapple ring.

Pour the remaining soda in the bottom of the roasting pan. Set the roasting oven temperature at 225-250 and cook for 3-4 hours, covered. Baste often.

Before serving, remove the toothpicks, cloves pineapples and cherries. Serve pineapples and cherries warm on a separate plate.