For Paula Deen's old-fashioned ham glaze, mix together 3/4 cup of packed light brown sugar and 2 tablespoons of yellow mustard. Add enough juice from a 20-ounce can of pineapple rings to produce a thick glaze.
Heat a spiral-sliced half ham according to the package's directions. Thirty minutes before the ham is done, take it out of the oven. Arrange the pineapple slices around the ham, tacking them on with toothpicks or whole cloves. Put a maraschino cherry inside each ring and fasten with another clove or toothpick. Spread the glaze over the ham and fruit.
Bake the ham for 30 more minutes. After time is up, put the ham on a cutting board for carving.
Paula Deen also has a recipe for peanut butter glazed ham. This begins with one 10- to 12-pound whole smoked picnic ham, rinsed, dried and untrimmed. Preheat the oven to 325 degrees. Put the ham in a pan, and place it on a rack in the lower third of the oven. Bake for 20 minutes per pound.
When the ham is almost done, make the glaze. Put 1 cup of chicken broth, 1/2 cup of creamy peanut butter, 1/4 cup of honey, 1 chopped garlic clove and 2 teaspoons of soy sauce into a blender and process them until they are smooth. Spread this glaze over the ham, and roast it for the final 20 minutes. Remove the ham, and let it cool 15 minutes before carving.