Whole bone in ham
Meat thermometer
turkey size "Brown 'n bag"
Whole cloves
1 lg. can crushed pineapple in heavy syrup
1 c. brown sugar
1 tbsp. powdered cloves
1 to 2 c. orange juice
Rest of apricot nectar

Preheat oven to 325 degrees. Prepare bag as directed, stud exposed meat (not fat or skin) with whole cloves. Combine pineapple, brown sugar, orange juice, apricot nectar and powdered cloves. Pour over ham that has been placed in bag, insert meat thermometer (don't touch bone), cook until thermometer reads 150 degrees.

Remove from oven, remove ham from bag. Remove all fat and skin. Score ham and stud with whole cloves. Return to pan and spoon on glaze. Heat for 20 to 30 minutes in 400 degree oven. Allow to cool a little before slicing. A really easy recipe. Throw away bag, contents and fat and skin.

This is really the tenderest, most juicy ham ever. It's even better if you save some glaze and dip each slice before arranging on serving platter.

GLAZE:

1 c. brown sugar
1/4 c. apricot nectar
1/2 c. pineapple juice

Mix in saucepan. Cook until thickened.