Easter Dinner Plate
1 Boneless Fully Cooked Ham (About 6 Pounds)
1 Tablespoon Whole Cloves
1 Can (20 Ounces) Sliced Pineapple
1 Cup Apricot Preserves
1 Teaspoon Ground Mustard
1/2 Teaspoon Ground Allspice
Scalloped Potatoes, prepared
3 Pounds Asparagus, cooked
12 Martin’s Dinner Potato Rolls
Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.
Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.
Serve, with suggested side dishes like scalloped potatoes, oven-roasted asparagus, and Martin’s Dinner Potato Rolls.