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Savory honey baked ham with a sweet, fruity relish.
Preheat oven to 325ºF.
6 lb boneless, fully cooked hamWhole cloves2 tbsp honey
Score top of ham in diamond pattern, making 1/4-inch deep cuts. Insert cloves into each diamond. Place in shallow baking pan, lined with aluminum foil. Brush with 2 tablespoons honey.
2 tbsp honey
Bake 1 hour. Brush ham with remaining 2 tablespoons honey. Bake 1 to 1-1/2 hours longer or until meat thermometer inserted in the center of ham registers at 140ºF.
1-1/2 cups fresh DOLE Cranberries1 cup packed brown sugar1/4 cup orange juice2 tbsp finely chopped DOLE Red Onion4 tsp cornstarch1 tsp Dijon-style mustard1/2 tsp ground ginger1/4 tsp ground cinnamon
Combine cranberries, brown sugar, orange juice, onion, cornstarch, mustard, ginger and cinnamon in medium saucepan. Bring to boil, stirring constantly.
3 cups fresh DOLE Tropical Gold Pineapple cut in bite-size pieces
Add pineapple; return mixture to boil, stirring constantly. Reduce heat; cook, stirring 2 to 3 minutes or until slightly thickened. Serve warm or at room temperature over sliced ham.
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