Ingredients:

• 1 spiral sliced honey baked Ontario-ham (fully cooked) 4 to 6 lb (2 to 3 kg)
• 2 cups (500 mL) unsweetened pineapple juice
• 1/2 cup (125 mL) marmalade
• 1/3 cup (75 mL) packed brown sugar
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) each ground nutmeg and ground cloves
• 1 fresh pineapple, cored and coarsely chopped
• 3 tbsp (45 mL) cornstarch
• 3 tbsp (45 mL) water

Cooking Instructions:

1. Place ham in a Dutch oven large enough to fit the width of the ham.
2. Preheat oven to 325ºF (160ºC).
3. In a bowl, carefully whisk together juice, marmalade, sugar, cinnamon, nutmeg andcloves; pour over ham. Cover with foil and roast in oven for 1 1/2 hours. Uncover and start basting with marmalade mixture every 15 minutes for about 45 minutes or until golden and glazed and ham reaches a temperature of 140ºF (60ºC)
4. Increase oven temperature to 425ºF (220ºC) and stir pineapple into Dutch oven. Once temperature is reached, roast for an additional 15 minutes, basting one more time. Remove ham to a cutting board and let rest for 15 minutes before slicing.
5. Meanwhile, place Dutch oven over medium heat and bring to a simmer. In a small bowl, whisk together cornstarch and water. Stir into pineapple mixture and cook, stirring, for about 2 minutes or until thickened and glossy. Serve with ham.