Caribbean Ham Glaze

Ham is a holiday staple.  I've eaten it for so many years, in so many ways, that we actually took a break from having ham for a few Christmases. But the kids began to clamor for more "traditional" holiday fare. So I gave in this year. And when I did, there was no question which glaze I would use.  My sister, Jami, first made this for me several years ago.  I love the fruitiness, and like that it's not overly sweet.

Here's what you'll need:
1/3 c fresh orange juice
1 TBSP whole cloves
1/2 c light brown sugar
2 TBSP rum (I used pineapple)
3 tsp corn starch
1 8-oz can crushed pineapple (UN drained)
1 15-oz can mandarin oranges (drained)

Preheat oven to 325.  Use a sharp knife to cut a criss-cross pattern an inch deep into the top of a 5-6 pound ham (I used boneless).  Set aside.

Combine orange juice and cloves in a small saucepan.  Bring to a boil.  Reduce heat and simmer 5 minutes. Strain out the cloves; return the juice to the pot.  Add the brown sugar and stir to dissolve.

Combine the rum and cornstarch in a small bowl.  Stir into the mixture in the pot.  Bring to a boil.  Cook 1 minute.  Remove from heat and stir in the fruit.  Spoon over the ham.

Bake at 325 for 15 minutes per pound, or as directed on wrapper.

Enjoy!