1 can (12 lbs.) boiled ham
2 whole cloves

PART B:

2 lbs. (6 c.) brown sugar, firmly packed
2 c. red wine
1 can (12 oz.) pineapple juice
1 can (12 oz.) sliced pineapple
1 jar (4 oz.) maraschino cherries

PART C:

1/2 c. brown sugar, firmly packed

Preheat oven to 350 degrees. After scraping off gelatin, place ham in a baking dish. Score the ham in diamonds and stud with cloves. Mix sugar, wine, and pineapple juice. Drain liquid form cans of pineapple and cherries and add. Reserve pineapple slices and cherries for garnishing. Pour liquid over ha.

Bake ham for 45 minutes, basting occasionally. Remove from oven, garnish with pineapple slices and cherries. Sprinkle with brown sugar and broil about 3 minutes or until golden.

Remove ham to a platter. Allow to cool and set in refrigerator. Strain the dripping and broil over high heat until syrup thickens to light syrup thickens to light stage (candy thermometer 220). Allow to cool and set in refrigerator to serve with ham.