Spicy Mustard-Pineapple Baked Ham

• 12-16 pounds Spiral-sliced ham
• 1 can Dole crushed pineapple
• 3/4 cup yellow mustard
• 1/2 cup honey
• 3 tablespoons ground horseradish
• 1 tablespoon Tony Tchatcher's New Orleans seasoning
• 1 tablespoon hot curry powder
• 1 teaspoon white pepper
• candied cherry halves to garnish

1. Preheat oven to 350 degrees. Mix together the mustard, honey, horseradish curry powder, Tchatcher, pepper and juice from the pineapple-- stir until well-blended.
2. Place the ham in a foil-lined pan at least 4 inches on the sides. Pour about a cup of hot water in the pan, then pour the sauce slowly over the top and make sure all of it gets covered, saving back about 1/4 cup.
3. Pat the pineapple all over the top and front of the ham, then pour on the 1/4 cup of sauce. Carefully cover the entire ham with foil, making sure it does not touch the top or front (don't want it to stick during baking--you want a good, tight seal on the foil so tuck it over the edges and end of the pan.
4. Place the ham on the center of the rack, and bake for at least 4 hours. Remove and garnish with candied cherry halves. This dish does not require basting as the juices and sauce, combined with the pineapple, will keep it moist. The juices from the cooked ham go well with mashed potatoes or rice and can also be used for a ham and potato layered casserole the next day.

ham, pineapple, yellow mustard, honey, ground horseradish, tchatchers new, curry, white pepper, candied cherry halves

Taken from food52.com/recipes/21545-spicy-mustard-pineapple-baked-ham (may not work)