Glazed, Baked Ham, With Fruit

You don't have to spend a fortune for a deliciously glazed baked ham.  I buy a fully smoked (cooked) ham from my favorite smoke house, and add these few finishing touches to make it extra special.

1 half-ham (I prefer the butt end as it has more meat)
1 large can pineapple rings (can use pineapple chunks)
1 jar cherries (remove stems)
1 recipe Brown Sugar and Mustard Glaze

Remove the covered, smoked ham from the frig about 2 hours before baking. Using a sharp knife, make angular, shallow scores to form a diamond pattern.  As the ham cooks, the pattern will give the ham an old-fashioned, 'quilted' look.

Cover the ham with foil, and bake at a lower oven temp (275 - 300 degrees).  It will take at least two hours to fully heat the ham, but it will stay moist this way.

The last 45 minutes, remove ham.  Using toothpicks (I snap mine in half), secure pineapple rings and cherries evenly across the surface of the ham.  This looks particularly nice, if you pin the cherry first and place the ring around the cherry.

Next, carefully brush the fruit covered ham with Brown Sugar and Mustard Glaze.  Resume baking the ham.  Baste with additional glaze every 10 - 15 minutes, being careful that the glaze doesn't burn.  Replace the tin foil if the meat begins to look too dark.

After presenting your beautifully glazed, baked ham for admiration, remove the baked fruit (make sure you get all the toothpicks out) and slice.  Serve the fruit on the side.