10 lb. smoked ham
1 cup Welch's Red, White or Purple Grape Juice
1/2 cup Welch's Grape Jam
1 tsp grated orange rind
Pineapple for garnish

Combine grape juice, jam, and orange rind in a bowl and stir until well blended, set aside. Bake whole ham as usual. One hour before it is ready to be served, remove ham from oven and score fat with a sharp knife into diamonds. Brush ham thickly with half of the glaze and replace it in oven. Bake 30 minutes, and then brush with remaining glaze. Yield: makes 1 1/2 cups, enough glaze for a 10 lb. smoked ham.

Meantime as a garnish, if desired, cut canned or fresh pineapple into thin daisy-like shapes with a sharp knife. Place around the outside top of the ham when it is removed from the oven and still warm. If any glaze is left, brush over fruit.