I'm always fussing with my baked ham recipe, looking to perfect the time-honored combination of rich smoky ham and sweet-tangy pineapple. I think I can stop experimenting now, because this version is just right. Always start with the best ham you can find, which should have a minimum of additional flavorings or glazes. I go out of my way to buy a shank-end half ham from a Polish butcher whose product is highly regarded, and it is worth the trip.