CLASSIC SPIRAL HAM WITH DOUBLE CRANBERRY PINEAPPLE CHUTNEY

Double Cranberry Pineapple Chutney: Combine pineapple along with can juices, cranberries, dried cranberries, brown sugar, cider vinegar, ginger and cinnamon stick in heavy saucepan. Simmer gently for 15 minutes or until cranberries have popped and mixture has thickened. Remove from heat and stir in green onion; set aside. (Make-ahead: Chutney can be made up to 1 week in advance and stored in a jar in the refrigerator.) Meanwhile, place ham on rack in roasting pan. Pour cider into the bottom of the pan. Roast in preheated 350°F oven, basting occasionally with pan liquids, for 1 1/2 to 2 hours or until a thermometer inserted into the centre registers 140°F. Tent ham with foil and rest for 20 minutes before slicing. Serve carved ham with chutney on the side.