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Ham and Sausage

bone-in ham
polish sausage

brown or yellow mustard
jar maraschino cherries
brown sugar
pineapple rounds or chunks, canned in natural juice

Trim excess fat from ham. Wash in cold, running water. Wash
polish sausage in cold, running water.

Put sausage in pot, with cold water to cover. Bring to boil at
med/high heat, boil/simmer for 15 minutes, stirring sausage so it
doesn't stick to pot bottom.
Remove sausage, let cool.

Put ham in pot, with enough cold water to cover. Bring to boil
over medium-high heat. Simmer for 15 minutes per 5 pounds of ham.
Stir it so it doesn't stick to pot bottom. Remove ham, let cool.

Blend the mustard, sugar, a dab of cherry juice and a dab of
pineapple juice to get a sweet-sour, tangy sauce. It will be a
bit runny. Taste this to get it the way you like.

Put ham in roaster, then coil sausage around it at bottom of pan.

Stud ham with pineapple and cherries on toothpicks. Baste ham and
fruit with sauce. Cover the pan with lid or foil, making sure it
doesn't touch the ham.

Bake at 350, basting every 15 minutes or so with the sauce, until
it's nicely browned or a meat thermometer registers 160 at the
meatiest part.


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