Baked Ham With Ginger-Pineapple Glaze

Position rack in center of oven and preheat to 325 degrees F. Oil a large roasting pan.

Mix pineapple juice, half the ginger ale, the brown sugar and mustard in a blender to dissolve mustard. Set aside.

Place ham, flat side down, in the pan. Pour pineapple juice mixture over the ham. Pat the crushed pineapple onto the ham; if you press hard, it will stick nicely.

Place pan with ham and pineapple juice on top of stove and bring to a boil over two burners on high heat. Tent ham with foil and transfer to oven.

Bake for 1 hour, checking occasionally to be sure that juices aren't burning and adding a bit more ginger ale to the pan if needed to keep the juices moist.

Discard foil tent, and baste ham with pan juices. Bake, basting occasionally and adding more ginger ale to pan if needed, until a meat thermometer inserted halfway into ham, but not touching the bone, reads 140 degrees F, about 45 minutes more.

Transfer ham to serving platter and tent with foil to keep warm. Let the ham stand for 15 minutes.

Meanwhile, place roasting pan over two burners on high heat and bring juices to a boil. Cook, stirring occasionally, until juices are dark and syrupy, 5 to 10 minutes. Pour juices over ham and serve.

Recipe Source: "Essentially Lilly: A Guide to Colorful Holidays" by Lilly Pulitzer and Jay Mulvaney