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.