Holiday Red Currant-Glazed Ham

One 8- to 10-pound fully cooked brine-cured (wet-cured) ham, on the bone or boneless  
1 cup pineapple juice  
1 cup red-currant jelly  
2 tablespoons light brown sugar  
2 tablespoons dry mustard  
1 tablespoon cider vinegar  
 Whole cloves  

Preheat the oven to 350F. Place the ham and pineapple juice in a roasting pan. 
Cover the pan tightly with foil. Bake for 22 minutes per pound or until a meat thermometer 
inserted in the center of the ham (not touching the bone) registers 135F to 140F. 

Meanwhile, in a small saucepan, stir the jelly, sugar and mustard over medium heat until smooth. 
Remove from the heat and add the vinegar. Score a diamond pattern on the ham; insert cloves into 
diamonds. Spoon over or brush with one-third of glaze. 

Bake ham for 30 minutes more, brushing occasionally with glaze. Place the ham on a platter. 
Cover loosely with foil. Let sit for at least 30 minutes. Slice the ham. In the small saucepan, 
boil the ham cooking juices to reduce by one-third; serve with the ham.