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Serves 8 to 10
1/2 country-style partially boned cured ham, 6 to 7 lbs.30 whole cloves1/2 cup pineapple juice3 tablespoons maple syrup3 tablespoons brown sugar
Wash the ham well in several changes of cold water. Let soak completely immersed in cold water overnight.
Remove the ham from the water and discard the water. Pat dry.
Place the ham in a roasting pan. With a sharp knife, remove the skin and enough fat from the ham so that only 1/2" of fat remains. Score the ham fat with a crisscross pattern to form a diamond patters. Stick a clove in each diamond.
Preheat an oven to 325ºF.
In a small saucepan, heat the pineapple juice, maple syrup and brown sugar until the sugar is dissolved, 1 minute. Brush the ham with the glaze and place the ham in the oven. Bake the ham until it is golden brown and a thick glaze has formed, basting every 30 minutes with the glaze, 2 to 2 1/2 hours. Remove the ham from the oven and let rest 30 minutes before carving. Serve the ham warm.
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