A tip that may work for some of you: Cut the ham in a cross-hatch pattern; rub the brown sugar deep into the slits; add your cloves if desired. Sometimes I add pineapple slices to the top and pour a bit of the juice slowly over the top to help work the brown sugar down. Just use a tiny bit and pour slowly. I pour about 1/3 to 1/2 the juice from the canned pineapple into the bottom (instead of water). I normally use a 5lb fully cooked boneless ham, but you can increase the amount of juice/pineapple to fit your ham. Even with the water this method produces a delicious ham, and letting the slices mingle with the juices for a bit makes it even better.
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A tip that may work for some of you: Cut the ham in a cross-hatch pattern; rub the brown...