5 1/2 to 6 lb. fully-cooked ham half
1/2 cup red pepper jelly
1/2 cup pineapple or pineapple/apricot preserves
1/4 cup brown sugar, packed
1/4 tsp. ground cloves

Trim off rind and excess fat from ham; score fat in a diamond pattern. Place ham on a broiler pan sprayed with non-stick vegetable spray. Combine remaining ingredients in a small saucepan over low heat, stirring with a whisk until well blended. Brush 1/3 of jelly mixture over ham.

Bake uncovered at 425°F for 5 minutes. Turn down oven temperature to 325°F. Bake ham for an additional 45 minutes, basting with remaining jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand for 15 minutes before slicing.

Submitted by: Sheri Griffin