- One cooked ham, bone in
- 1 T flour
- 1 large can crushed pineapple, drained
- 1 T cornstarch
- juice of 1/2 lemon
- 2 T white wine
- pinch ground cinnamon
- fresh cracked pepper
- 1 can pineapple rings
Lightly score surface of ham. And place on a roasting pan. Combine all other ingredients in a saucepan and cook until the cornstarch dissolves. Bring to a boil for 1 minute. Pour sauce over ham. Tent ham with foil and bake for 2 1/2 to 3 hours, basting occasionally.
About ten minutes before serving, place the pineapple rings around the ham to warm and caramelize slightly.
To serve: carve several slices from the ham and arrange attractively, with the pineapple slices on a large platter with the bone-in ham. Garnish with parsley and maraschino cherries for the full 50’s effect.