1 (10 3/4 ounce) can condensed chicken broth, undiluted
1 (8 3/4 ounce) can crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons all-purpose flour
Heat oven to 375 degrees F.
Wipe ham with damp paper towels, remove skin and excess fat from ham; rub
with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast,
uncovered, 1 1/2 hours. Drain drippings from pan; discard.
Arrange onion slices around ham; pour chicken broth into pan. Insert meat
thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.
Remove from oven. Pour drippings into medium saucepan; set aside.
In small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly
Roast, uncovered, 45 minutes longer, or until meat thermometer registers
185 degrees F.
Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and
return to saucepan.
Mix flour with 1/4 cup water until smooth. Stir into drippings; bring to
boiling, stirring constantly. Reduce heat; simmer 8 minutes.