As a kid the most delicious holiday meal was when we traveled to visit Aunt Kelly and learned about a whole new culinary art of glazing the ham. I had to have her recipe and now each Christmas we make this mouthwatering whole ham. Pro tip whole hams are easier to prep and carve. They also make great leftovers and soup.

Directions

1. Heat oven to 325°F. Cut off any excess fat and then score the top of the ham in a diamond pattern. Place whole cloves in the centers and points of the diamonds. Place ham on a rack in a shallow roasting pan. Insert ovenproof meat thermometer in ham so the tip is in the center of the thickest part of the meat and does not touch bone or rest in fat. Bake covered until the thermometer reads at least 140°F.
2. Meanwhile, in a 1-quart saucepan, mix brown sugar, cornstarch, and salt. Stir in pineapple, lemon juice, and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Pour glaze over the ham during the last 45 minutes of baking.
3. Remove ham from oven. Cover loosely with foil; let stand for 10 to 15 minutes for easier carving.