1 whole ham
Pineapple juice

DRESSING:

1 bell pepper, chopped
1 lg. onion, chopped
3 ribs celery, chopped
1/2 stick butter
2 c. bread crumbs
2 tbsp. vinegar
1 tbsp. sage
2 tbsp. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. red pepper
1/2 tsp. black pepper
1 tsp. celery seed
2 eggs, beaten
Ham or beef broth

Pour pineapple juice over the ham and bake the ham at 325 to 350 degrees for 15 minutes per pound. The last 30 minutes remove the ham and stuff with the dressing. If you are using a ham with a bone in it, split the ham on the bottom side and carefully remove the bone. Fill the cavity with dressing; tie the ham together with cord. If you desire to, you may ice the outside of the ham with dressing. Bake for 30 minutes additional at 350 degrees.

If you are using a party ham or a canned ham, bake the ham as usual and then ice the outside with the dressing and decorate it with pineapple and cherries. Make a roll of the dressing and bake it and the ham about 30 minutes at 350 degrees. Slice the dressing and serve with the ham.

DRESSING: Saute the chopped vegetables in the butter until they are tender and combine with the bread crumbs. Add all of the seasonings. Add the beaten eggs and enough broth to make this a nice dressing consistency.