pat's Recipe

Pineapple-Mustard-Glazed Ham

Category: Pork

2 medium pineapples, peeled, halved
lengthwise, cored, cut crosswise into 1/4-
inch-thick slices
3 cups sugar
2 cups water
1/4 cup country mustard (cross between grainy
and Dijon mustard)
1 smoked, bone-in ham (10 lbs), trimmed
of excess skin and all but a 1/4-in layer
of fat
40 whole cloves
1 cup dry white wine
mustard greens for garnish

Bring pineapple, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard. (Glaze will keep, covered and refrigerated, for 3 days.)
Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with hald the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil it it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

serves 8 to 10