3 to 4 lbs. fully cooked boneless ham
1 (8 1/4 oz.) can pineapple chunks
1/2 c. light corn syrup
1/4 c. butter
3 tbsp. Dijon-style mustard
1/4 tsp. ground allspice
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley
Dash of salt & pepper
2 c. green beans
1/4 c. diced red pepper

Score top of ham. Drain pineapple chunks, reserving juice, set aside. In a small bowl combine pineapple juice, corn syrup, butter, mustard and allspice. Mix well.

For Parmesan crust, combine bread crumbs, cheese, parsley, salt and pepper. Brush pineapple glaze over surface of ham. Press crumb mixture into ham. Place ham in a shallow baking pan. Bake in a 325 degree oven for 1 1/2 to 2 hours or until crust is golden and ham is heated through. Steam vegetables. Combine with pineapple chunks. Coat with the remaining glaze. Makes 4 servings and leftovers.