INGREDIENTS
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One whole fresh pineapple, cored and cut into 1/2 inch slices, 1/2 cup juice reserved
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2 tablespoons butter
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One jar of Smucker's Sugar Free Apricot Preserves
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2 tablespoons cider vinegar
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Sea salt and freshly ground black pepper
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1 tablespoon whole cloves - to simmer in glaze and stick into the ham