FESTIVE HAM

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Shoulder Ham-bone in
1 (19 oz.) can chunk pineapple
2 oz. Malibu Rum
1/2 c. brown sugar
1/2 t. dry mustard
2-3 T. corn starch

Day before serving ham, do this.
Fill large pot with water to cover ham. Bring to a boil, then turn down to
simmer 1 hour. Remove ham from pot. Let it cool in the sink.
If you love making Split Pea Ham soup, keep the ham water for the soup.
After the ham is cool to touch, remove part of the rind..just the fatty parts.
Put the ham in the roaster. Inject the malibu rum in the ham. Then mix 3/4 can
of pineapple, sugar & dry mustard. Rub over the ham & put in the fridge over
night.
Next day roast ham for 1 1/2 hours @ 350F.
While ham is resting on a cutting board, make pineapple gravy.
Take the juices from the roaster & add to it (reserved pinapple juice & corn
starch mixed together). Bring to a boil & turn down to medium heat. Heat until
gravy is thick. Enjoy :)