Recipe by AmyZoe
Superb combination of horseradish and mustard...I did this a little differently by not draining the juice plus I added some maraschino cherries and juice and threw in apple butter in place of the apricot jam. Really yummy! Recipe courtesy of Taste of Home Annual Recipes 2009 and Joan Hallford, North Richland Hills, Texas.
- 8 -10 lbs ham (spiral sliced and fully cooked)
- 8 ounces crushed pineapple, drained and unsweetened
- 1⁄2 cup apricot jam
- 1 tablespoon spicy brown mustard
- 2 teaspoons prepared horseradish