New Year’s Ham ~ Wendy Bracewell's style!

1 non-spiral sliced, cooked ham

Marinade

2 6-ounce cans of pineapple juice

1 1/2 cups brown sugar

1 1/2 cups Dijon Mustard

Place ham in a well-sprayed roasting pan.  Whisk together the juice, brown sugar, and Dijon mustard; then pour it over the ham.   Tightly cover the pan with HEAVY DUTY foil and place the ham in a 300-degree oven for 3 hours.  Then remove the foil VERY carefully, lifting one corner at a time (extremely hot steam will come pouring out) spoon sauce over the ham, recover it with new foil if needed, and continue to bake the ham for 3 - 4 hours more.  The ham will fall apart easily with a fork when it is done.  Pour the marinade into a gravy boat for serving over the ham.

* In 1982 or 1983 Wency Bracewell served this ham to us in New Orleans on New Year's Day. I did not like ham, and I still don't like ham except for this recipe.  I wrote down what she had done, and I have made this ham every New Year's Day since I first had her ham! The only difference is I have doubled the marinade because I like lots of it left over for topping reheated ham!!