1 Fully cooked whole boneless ham
1/2 cup whole cloves
1 can pineapple slices in heavy syrup
1 jar whole maraschino cherries
1/2 cup cooking red wine (must be sweet)
Worcestershire to taste
Sugar or maraschino cherries juice to taste
Pineapples heavy syrup
Preheat the oven to 325°F (160°C). Place ham in a roasting pan and spread a thin layer of mustard on top. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond.
Drain the juice from the pineapple slices into a medium bowl, and stir in the ½ cup cooking red wine, sugar or maraschino cherries juice and Worcestershire sauce. Coat the ham with this mixture. Arrange the pineapple slices over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure it with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160° F (72°C). Remove toothpicks before serving.
Tip: For a merrier taste inject the ham with the red wine before inserting it in the oven.