12-16 lb. fully cooked whole ham (bone-in)
20 oz. can crushed pineapple, undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves.

Bring the mixture to a boil. Reduce heat and simmer for about 1 minute.

Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag.

Bake for about 2 1/2 to 3 1/4 hours at 325°F or to an internal temperature of 140°F on a meat thermometer. (Bag may darken as the ham cooks, but this is normal - it is not burning!)