Let’s get the veggies and potatoes out of the way. We roasted everything, in advance of the main event.

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The main event being our ham. To glaze the ham, we dissolve some brown sugar into some yellow mustard. I would say we use quite a bit more sugar than mustard, but really, I just add each ingredient until I reach the desired viscosity.

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After applying the glaze, we add pineapples and cherries. I don’t know if this is a Hawaiian thing or just an obvious thing, but the pineapple helps keep the ham from drying, plus offers some sweetness. Not to mention the cooked pineapple and cherries are delish.

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When it comes out, I remove all the pineapple and cherries to be served as side dish, and carve up our pig.

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The finished product. This ought to hold us until our second dinner.

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