Christmas Honey Praline Ham

• 1 (8 -10 lb) fully cooked fully cooked bone-in smoked ham
• 6 whole cloves
• 16 ounces original creole honey praline ham kit
• 3 tablespoons clover honey
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (3 ounce) canister cinnamon-sugar dry rub seasonings (supplied with marinade)
• 1/4 cup pineapple juice
• 1 (15 ounce) can pineapple slices
• maraschino cherry
• toothpick

1. Preheat oven to 325u0b0F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
2. In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
3. In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140u0b0F; periodically ladling drippings back over ham every 7 minute.
4. Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.

fully cooked fully cooked bone, cloves, honey praline, honey, kosher salt, black pepper, cinnamonsugar, pineapple juice, pineapple, maraschino cherry

Taken from www.food.com/recipe/christmas-honey-praline-ham-521096 (may not work)