Grandmag'S Baked Christmas Ham - cooking recipe

Ingredients

20 -30 lbs whole smoked ham
1 (16 ounce) can pineapple slices, set aside the liquid (if you have a smaller ham use the 4 ounce can)
8 maraschino cherries, whole, set aside 2 teaspoons liquid (I use the red and the green colored ones)
2 (16 ounce) boxes brown sugar (I use dark brown sugar)
1 (1 ounce) jar whole cloves
1 cup honey
wooden toothpick

Preparation

Wash ham throughly.
Cut diagional criss crossed lines one inch apart, one inch deep.
When you are finished the cut lines should look diamond shape.
This has to be done all around the whole ham.
Insert whole clove in each crossed section.
Try to push the clove down at least an inch into the meat.
Bake one hour covered, in very deep baking pan, at 275 degrees.
This is where my GrannyN would have the ham in a paper bag.
Drain off fat.
Bake another hour covered at 275 degrees.
Drain off fat.
Let ham sit uncovered while you warm the honey.
Pour honey over the ham, and cook uncovered for an hour at 300 degrees.
Remove from oven and drain.
Let sit until cool to touch, about 30 minutes.
The ham top should be a little sticky.
If not it's ok.
When cool, using your hands, pack brown sugar all over the top and sides of ham.
Pushing the sugar in the cut slices.
Push tooth picks through the cherries.
Place pineapple rings on top of ham using toothpick with cherries to hold in place.
Insert meat thermometer.
Mix together pineapple juice and cherry juice.
Divide.
Pour half of mixture in bottom of pan.
Cover, and bake for 2 hours at 350 degrees.
Check doneness.
Usually at this point the ham is usually done.
Last 30 minutes, Uncover and pour remainder of pineapple juice on top.