Directions:
PREHEAT oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
BAKE 2 hours or until ham reaches an internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.
MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
KITCHENS TIPS:
If ham begins to brown too quickly, cover loosely with foil.
Prepare as directed, using GREY POUPON Country Dijon Mustard.
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