Ingredients:
18 to 20-lb. smoked ham, water added, ham hock removed
1 jar Honey Pineapple Adobo

Directions:
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350°F.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time. (Total cooking time is about 20 minutes per pound).

Two thirds through the estimated cooking time, add the Bellisari’s Honey Pineapple Adobo to a saucepan, cooking over medium heat until slightly thinned out. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160°F.

Allow the ham to stand for 15 minutes before slicing to allow the juices to set.