6 half inch thick slice cooked boneless, rolled ham
whole cloves
6 slices pineapple
2 tbsp butter
1/2 tsp salt
2 cups mashed, cooked sweet potatoes
1 cup whole cranberry sauce
1 tsp grated orange peel
1/2 cup orange juice
2 tbsp brown sugar
12 slices pumpernickel bread

Insert cloves in sides of ham slices. Arrange ham in a baking pan. Place a pineapple slice on each ham slice. Beat butter and salt into potatoes. Mound potatoes on top of pineapple. In a pot combine cranberry sauce, orange peel and juice and brown sugar. Cook slowly for 5 minutes, stirring frequently. Drizzle over potatoes. Bake at 350° F for 40 to 45 minutes. Baste with sauce. Serve with 12 slices pumpernickel. Serves 6.