Baked Ham With Glaze Sauce

• 5 lb. boneless ham
• whole cloves
• 1 can pineapple slices, drained (but save juice)
• 1 1/2 c. brown sugar
• 1/2 c. raisins
• 1/2 c. 7-Up
• maraschino cherries
• 1/4 stick butter
• 2 c. diced onions
• 1/2 c. sliced green onions
• 2 c. sliced mushrooms
• 4 lb. sirloin tip roast, cut in 1-inch cubes
• 1/3 c. all-purpose flour
• 2 c. hearty Burgundy
• 3 c. beef stock
• 6 cloves minced garlic
• 1/2 tsp. dry mustard
• 1/2 tsp. ground cumin
• 4 Tbsp. Worcestershire sauce
• salt and black pepper to taste
• 1/4 c. minced parsley

1. In a 5-quart cast-iron Dutch oven, melt the butter until it sizzles, but don't let it burn!
2. Then toss in the onions, green onions and mushrooms and quickly stir-fry them over high heat until the onions turn a rich caramel color (which should take about 10 minutes or so).
3. When they're done, remove the vegetables from the pot and set them aside in a baking pan.

boneless ham, cloves, pineapple, brown sugar, raisins, maraschino cherries, butter, onions, green onions, mushrooms, allpurpose, hearty, beef stock, garlic, dry mustard, ground cumin, worcestershire sauce, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702498 (may not work)