Christmas Ham

• 1 (5 pound) bone-in ham
• 1/2 cup Dijon mustard
• 1/2 cup packed brown sugar
• 1/4 cup whole cloves
• 1 quart peach nectar
• 1 (20 ounce) can pineapple rings, juice drained and reserved
• 1 (4 ounce) jar maraschino cherries, juice drained and reserved

1. Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl.
4. Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
5. Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick.
6. Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.

dijon mustard, brown sugar, whole cloves, nectar, pineapple rings, maraschino cherries

Taken from www.allrecipes.com/recipe/230190/christmas-ham/ (may not work)