Ham with Pineapple Sauce

Ingredients

• Next time, serve your ham with the Cherry Sauce on page 366.
• 14- to 6-pound fully cooked boneless ham
• 1/2 cup finely chopped onion
• 1/4 cup margarine or butter
• 1 cup catsup
• 1 cup pineapple or apricot preserves, or orange marmalade
• 2 teaspoons dry mustard

Instructions

1. Place ham on a rack in a shallow baking pan. If desired, score top of ham in a diamond pattern, making cuts about 1/4 inch deep. Insert a meat thermometer. Bake in a 325° oven for 1 1/4 to 2 1/2 hours or till thermometer registers 140°.
2. Meanwhile, for sauce, in a medium saucepan cook onion in margarine till tender but not brown. Stir in catsup, preserves, and dry mustard. Heat through. Brush some sauce onto ham before serving; pass remaining. Serves 16 to 24.
3. Grill directions: In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ham on grill rack over drip pan but not over coals. Insert meat thermometer. Lower grill hood. Grill for 1 1/4 to 2 1/2 hours or till meat thermometer registers 140°. Prepare and serve sauce as above.
4. Microwave directions: Trim fat from ham. Slash edges of ham at 1-inch intervals. Place ham slice in an 8x8x2-inch baking dish. Microwave, covered with waxed paper, on 100% power (high) for 9 to 12 minutes, turning meat over once. Cover and keep warm. Meanwhile, drain pineapple chunks, reserving juice. If necessary, add water to reserved juice to measure 1/3 cup. In a 2-cup measure combine brown sugar, cornstarch, and cloves. Stir in pineapple juice, orange juice, and, if using, rum. Cook on high for 2 to 3 minutes till thickened and bubbly, stirring after 1 minute, then every 30 seconds. Stir in pineapple chunks and raisins. Cook on high for 1 minute more or till heated through. Spoon over ham. Serves 6.