Red Currant-Glazed Ham

Ingredients
one 8- to 10-pound fully cooked brine-cured (wet-cured) ham, on the bone or boneless 
 1 cup pineapple juice
 1 cup red-currant jelly
 2 tablespoons light brown sugar 
 2 tablespoons dry mustard
 1 tablespoon cider vinegar 
 whole cloves 

Directions    
1. Preheat the oven to 350F. Place the ham and pineapple juice in a roasting pan. Cover the pan tightly with foil. Bake for 22 minutes per pound or until a meat thermometer inserted in the center of the ham (not touching the bone) registers 135F to 140F. 
  
2. Meanwhile, in a small saucepan, stir the jelly, sugar and mustard over medium heat until smooth. Remove from the heat and add the vinegar. Score a diamond pattern on the ham; insert cloves into diamonds. Spoon over or brush with one-third of glaze.  
 
3. Bake ham for 30 minutes more, brushing occasionally with glaze. Place the ham on a platter. Cover loosely with foil. Let sit for at least 30 minutes. Slice the ham. In the small saucepan, boil the ham cooking juices to reduce by one-third; serve with the ham. Serves 12 plus leftovers.