Baked Ham with Pineapple-Seeded Mustard Glaze
Pineapple preserves are combined with Dijon mustard and mustard seeds to make a sweet, yet pungent glaze for ham.
1 (8-pound) bone-in smoked ham (preferably the shank end)
1 cup pineapple preserves
2 tablespoons Dijon mustard
1 1/2 teaspoons yellow mustard seeds
- Preheat to 350°F (175°C). Line a roasting pan with aluminum foil.
- Using a sharp knife, trim off all the skin except for a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer.
- In a small bowl, whisk the preserves, Dijon mustard, and mustard seeds, and set aside.
- Place the ham on a roasting rack in the pan and bake until a meat thermometer inserted in the thickest part of the ham (without touching the bone) registers 140°F (60°C), about 2 hours (allow 15 minutes per pound). After 1 hour, baste with half of the glaze. After 30 minutes, baste with the remaining glaze.
- Transfer the ham to a carving bowl or platter. Let stand for 15 to 30 minutes before carving.
Makes 16 servings.