Pineapple Glazed Ham

PINEAPPLE GLAZED HAM
1 boneless smoked ham (about 14 pounds)
1 medium-size fresh pineapple, peeled and cored and cut into rings
1 small jar marinated cherries
1 pound brown sugar
1 box corn starch
1 (46-ounce) can pineapple juice
Preheat oven to 350 degrees.
Place ham on rack over pan containing 1 inch of water. Bake ham, fatty side up, at 350 degrees for 2 hours. (Water will catch the ham juices. Add more water during cooking as it evaporates; don't let the pan run dry.)
Meanwhile, in a medium saucepan, combine pineapple juice, cherries, and enough brown sugar so you can taste the 'tartness' of the pineapple, but also the sweetness of the sugar. Thicken by stirring in corn starch as needed; heat until boiling, then simmer about 30 minutes.
After 2 hours, remove ham from the oven and arrange pineapple on top. Carefully pour thickened fruit-juices mixture over ham. Return to oven for another 30 minutes, repeatedly basting with the sauce from the pan.
Remove glazed ham and pour sauce from pan back into saucepan. Heat and correct the consistency of the sauce with more cornstarch, as needed. (The sauce will have picked up a lot of flavor and color from the ham juices.)
Serve ham sliced with sauce.
Makes about 30 servings.
Recipes from chef Ron Svenningsen, Marble Collegiate Church, New York City.
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