Shelly's Recipe

PINEAPPLE MUSTARD GLAZED HAM

Category: Ham

2 (20-oz) cans pineapple slices packed in juice
1 cup packed dark brown sugar
1/3 cup Dijon mustard
1/4 cup whole grain mustard
1 spiral-sliced, bone-in half ham (7 to 10 lbs), preferably shank end

Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.

Remove ham from packaging and discard plastic disk that covers bone. Line 13x9 inch baking dish with two 24-inch-long pieces of foil. Place ham cut side down in lined baking dish and brush liberally with glaze. Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.) Brush with more glaze and wrap tightly in foil. Let stand at room temperature for 1 1/2 hours.

Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per lb).

Remove ham from oven and roll back foil to expose ham. Increase oven temperature to 450 degrees. Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice. Serve. Serves 16 to 20