5 lb. bone in or boneless ham
Whole cloves
1 (1 lb. 4 oz.) can pineapple rings, packed in natural juice
1/2 pineapple juice
Maraschino cherries (optional)

1. Score ham fat diagonally using a sharp knife. Insert cloves in center fat diamonds.

2. Bake ham according to direction of ham or 140 degrees as registered on meat thermometer for boneless or canned ham, allow 1 1/2 hours roasting time in preheated 350 degree oven.

3. Drain pineapple reserving 1/2 cup juice. A half hour before ham is done, arrange some pineapple slices on top. Place extra slices in bottom of pan. Blend reserved juice with rum and pour over ham.

4. Bake 1/2 hour longer. Baste every 10 minutes with pan juices.

5. Remove ham to serving platter, garnishing with cherries, if desired. Remove pineapple slices from pan and arrange around ham.

6. Boil remaining pan juices to reduce to 1/2 cup sauce. Serve with sliced ham. Makes 10 servings.