- Ham, cooked or smoked,1/2 to 1 lb. per person
- dijon mustard
- whole cloves
- brown sugar
- small can crushed pineapple
- 2 large russet potatoes
- cheddar cheese
- milk, a little flour, salt and pepper
Place ham fat side up on roasting pan. Make criss-cross cuts all along the top and insert cloves at the intersections covering the entire ham. Cook for 10-15 minutes per lb or until internal temp is 130. For glaze, drain pineapple and sqeeze all remaining juice out and disccard. Add an equal amount of brown sugar and a spoonful of dijon until it forms a paste. For last half-hour of baking pull out ham and apply paste all over top of ham. Finish cooking. Remove cloves, slice and serve.
Wash potatoes and slice as thin as possible. Cook in microwave until just soft, about 2 minutes per potato. Melt 1 inch of butter in frying pan, add 1 handful of chopped onion, and cook over medium heat for 1 minute, add two spoonfuls flour. Stir until it becomes a paste. Add one cup milk. Stir constantly until it thickens, about 3 minutes. Set aside. Layer potatoes, cheese and bacon until pan is full. Pour sauce over potato layers and cook for 20 minutes or until all potatoes are soft.
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