If you're feeding a crowd for the holidays, serve up this roasted ham with pineapple glaze and Brussels sprouts with bacon and garlic. It's sure to be a hit and will be enough food to even leave you leftovers.
Pre-heat oven to 350F.
Place ham in large roasting pan and make ½-inch deep slices across the surface about 1 inch apart. Make similar slices crosswise, creating a lattice over the entire surface of the ham. Let sit at room temperature for 30-45 minutes.
In a saucepan, combine remaining glaze ingredients except pineapple slices and bring to a low boil, stirring frequently. Reduce to a simmer and cook 10 minutes, stirring frequently so it doesn't burn on the bottom. Set aside.
Add 2 cups water to the bottom of the roasting pan and make a loose foil tent over ham, not covering entire pan. Roast in oven for 3 ½ hours, adding more water if pan gets dry.
Take ham out of oven and remove foil. Spread half the glaze over the ham and add more water to pan if dry. Continue roasting for 45 minutes, brushing with glaze every 15 minutes or so. Make sure the bottom of the pan always has a little water in it so the glaze that drips down doesn't burn.
Remove ham from oven and place pineapple slices over the surface, not overlapping. Use the cloves as "pins" to hold the slices in place. Return to oven for 30 minutes. Remove and cover loosely with foil until ready to serve.
In a large skillet, saute bacon until just crisp and fat is rendered out. Use a slotted spoon to move bacon to a bowl and reserve. Add sprouts to the bacon fat in the skillet and cook, stirring, for 5 minutes. Add garlic and a sprinkling of salt and pepper and continue to stir and cook another 5 minutes.
Preheat oven to 375F. Spread sprouts and garlic onto a foil-lined baking sheet and roast in oven until sprouts are browned and crisp, and garlic is soft, 15 -20 minutes. Serve hot.