1 5 lb. canned ham
Whole cloves 2 Med. bananas, cut 2″ pcs.
3 tb Cream cheese, softened
1/2 c Pineapple preserves
1 cn Peach halves (29 oz.)
1 cn Cream of chicken soup
1/2 cn Water
1 tb Toasted coconut
In shallow roasting pan, bake ham at 325 F. for 1 hour. Drain off fat. Score. Spread with 1/4 c. pineapple preserves. Stud with cloves. Bake 15 min. Spread peaches and bananas with 2 tbs. of preserves and arrange around ham. Bake 15 min. more. Remove ham and fruit to warm serving platter. On top of stove, in same roasting pan, combine 1 tbs. fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves. Heat, stirring to loosen browned bits. Serve with ham.