Ingredients
- 1 spiral-sliced half pork (Paula prefers Smithfield)
- 1 20 -ounce can pineapple slices, juice reserved
- 15-20 whole cloves (optional)
- 1 small jar maraschino cherries
- 3/4 cup packed light brown sugar
- two tablespoons yellow mustard
Directions
Preheat the oven as directed around the pork package and do as instructed for baking the pork. Take away the pork in the oven about half an hour prior to the finish from the warming time.
Decoratively arrange the pineapple slices on the top from the pork, securing all of them with whole cloves, if using, or toothpicks. Convey a cherry in the heart of each pineapple ring and secure having a clove or toothpick.
In a tiny bowl, combine the brown sugar, mustard and merely an adequate amount of the reserved pineapple juice to create a thick glaze. Spoon the glaze within the pork and bake for that remaining half an hour. Take away the pork in the oven, transfer to some cutting board and carve.
Photograph by Yunhee Kim
Recipe thanks to Paula Deen for Food Network Magazine