4 lbs. cured ham
Whole cloves
1 (8 oz.) can crushed pineapple with juice
1/2 c. brown sugar, firmly packed
2 tbsp. honey
1 tbsp. dry mustard
2 tbsp. cornstarch

Place ham, fat side up on a large piece of aluminum foil in a shallow roasting pan. Wrap foil loosely around ham. Bake at 325 degrees about 25 minutes per pound. Remove ham from oven 30 minutes before cooking time is up. Remove any skin and score ham in a diamond pattern, making cuts 1/4 inch deep in ham fat. Place 1 whole clove in center of each diamond. To prepare pineapple glaze combine remaining ingredients in saucepan and cook over medium heat; stir constantly until mixture boils, continue to stir and boil for 1 minute. Spoon glaze over ham and return to oven. Bake uncovered at 375 degrees for 30 minutes or until glaze is bubbly basting frequently. Serves 8 to 10 people.

LIGHT MUSTARD SAUCE FOR HAM:

1/4 c. sugar
2 tbsp. dry mustard
1/2 tsp. salt
2 egg yolks, beaten
1 (13 oz.) can evaporated milk
1/2 c. vinegar

Combine first 4 ingredients in top of double boiler. Gradually all evaporated milk and stir until smooth. Cook mixture until smooth and thickened, stirring constantly. Stir in vinegar and cook until creamy. Serve over ham slices. Yield: 2 cups.