This ham, topped with a sweet-sour Dijon-style mustard, apple juice, and brown-sugar glaze, makes a great holiday entree. It's quick, too. Just 10 minutes to prep!
Place ham in a roasting pan. If you like, score top of ham in a diamond pattern, making cuts 1/4-inch deep. Bake in a 325 degree F oven for 45 minutes.
Meanwhile, for glaze, combine the brown sugar, pineapple juice, and mustard in a saucepan. Cook and stir until sugar dissolves.
Pour cider over ham in roasting pan. Place the onion, cloves, and lemon around ham.
Return to oven and bake for 30 minutes to 1-3/4 hours more or until meat thermometer inserted into center of ham registers 140 degrees F.
Remove ham from the roasting pan and keep warm. Strain juices from the pan and reserve (you should have about 4 cups).
Stir together the cornstarch and water. In a medium saucepan, combine the reserved juices and the cornstarch mixture. Cook and stir the mixture until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the baked ham. Makes 16 to 24 servings.