3 lb. fully cooked, boneless smoked ham
20 whole cloves
4 canned pineapple slices (no sugar added)
1/2 c. diet Ginger Ale (0 calories)
Cinnamon
Pickle-Mustard Relish

Preheat oven to 325 degrees. Remove and discard casing from ham. Using a sharp pointed knife, score top of ham in a diamond pattern (cut long diagonal slashes, about 1 1/2 inches apart, in one direction, then cut across these slashes n the other direction); stud the intersection of each "diamond" with a clove.

Transfer ham to a 1-quart casserole and arrange pineapple slices on top of meat; pour Ginger Ale over ham and sprinkle each pineapple slice with a dash of cinnamon. Bake until heated through, 25-30 minutes. Serve 4 ounces sliced ham and 1/2 pineapple slice per portion.

PICKLE-MUSTARD RELISH:

3 med. dill pickles, minced
2 tbsp. minced, drained, canned pimentos
2 tsp. Dijon-style mustard

In a small bowl thoroughly combine all ingredients; cover and refrigerate until chilled.

Although this recipe serves 8, a 3 pound ham will actually yield about twelve 4 ounce servings; remaining ham can be wrapped and refrigerated for future use.