Found this and thought that some of you Easter Campers might like it.

TANGY GLAZED HAM

Want to prepare an easy, but elegant, meat entree for your summer backyard get-togethers or camping outings? This recipe is sure to please your guests and campers, but is so simple it nearly cooks itself. Cee Dub fixed this for Easter Sunday, the first wonderful spring Sunday on the South Fork.

(Recipe adapted from Cee Dub's Dutch Oven and Other Camp Cookin', Page 111)

Ingredients:
5-7 lbs. precooked ham
1 15 oz. can pineapple rings
1-2 oz. bottle maraschino cherries, optional
1 cup water
Glaze:
1 -  8 oz. jar orange marmalade
1/2 tsp. Tabasco or other hot pepper sauce
6 oz. Amaretto, or almond/cherry liqueur
Mix the glaze ingredients together and let sit while you're getting the charcoal ready. Place the ham on a rack in a deep 14" Dutch oven along with juices from the cherries and pineapple and the water. Brush the ham with the glaze and any other seasoning you wish to add. Place pineapple rings on the ham with a maraschino cherry in the center of each ring, if desired. Use toothpicks to secure pineapple rings and cherries to ham, if needed. Set the DO in a firepan with 8-10 briquets underneath and 12-14 around the outside of the lid and cook for an hour. Brush ham with the remaining glaze 2-3 times during cooking.