1 (10 pound) bone-in fresh ham (leg or butt)
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 (10 3/4 ounce) can condensed chicken broth, undiluted
1 (8 3/4 ounce) can crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons all-purpose flour

Preheat oven to 375 degrees F.

Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.

Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.

Remove from oven. Pour drippings into medium saucepan; set aside.

In small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185 degrees F.

Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan.

Mix flour with 1/4 cup water until smooth. Stir into drippings; bring to boiling, stirring constantly. Reduce heat; simmer 8 minutes. Serve with ham.

Makes 8 to 10 servings.