Instructions: Preheat oven to 325 degrees. Remove rind from ham. Place ham on rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or bone. Roast ham in oven for 3 hours. Drain pineapple; reserve syrup. In a small saucepan, combine syrup, preserves, mustard and allspice.

Bring to a boil; boil, stirring occasionally, for 10 minutes. Remove ham from oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden toothpicks, secure pineapple and cherries to ham. Brush with glaze again. Return ham to oven. Roast 30 minutes longer or until thermometer registers 160 F. Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing.

Makes 8 to 10 servings.

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