Mom's Sweet Baked Pineapple Ham

1 c. maple syrup
1 c. orange juice
1 c. ginger ale
1/2 c. packed brown sugar
1/2 c. honey
1 10-oz. jar maraschino cherries, halved
1 10-lb. fully-cooked, bone-in ham
1 15.25-oz. can pineapple rings in juice, drained
Rounded wooden toothpicks

In a medium bowl, mix the maple syrup, orange juice, ginger ale, brown sugar, and honey.  Stir in the juice from the maraschino cherries and half of the cherries.  Score the outer edge of the ham with a sharp knife in a diamond pattern.  Cuts should be about 1/4-inch deep; this will allow the ham to soak up the juice.  Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag.  It may look like there is too much juice, but the ham will soak it up while baking.  Place the pineapple rings on the top of the ham; secure rings with toothpicks.  Place a cherry in the center of each ring and secure the cherry with a toothpick.  Tie the end of the bag closed and place in a large roasting pan.  Let marinate overnight in the refrigerator.  Before putting the ham in the oven, cut a few small slits in the top of the oven bag.  Bake at 350 for 2 1/2-3 hours (it may take longer, depending on the oven).  The internal temperature should be 160 when the ham is done; be sure the thermometer is not touching the bone when taking the temperature.  Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. Makes 18 servings.

Claire and Ammon Mandrake
Bismarck, North Dakota