- 1 LARGE CAN OF PINEAPPLE RINGS
- 2/3 CUP BROWN SUGAR
- 2 TSP. DIJON MUSTARD
- 3 TBSP brown sugar
- 2/3 CUP HOLIDAY WINE
- MARASCHINO CHERRIES (OPTIONAL)
Drain pineapple rings, saving the juice. In a medium saucepan bring juice, brown sugar, mustard and wine to a boil. Decorate your ham with the rings and cherries by securing them with toothpicks. Pour glaze over all. Bake ham as usual.