Prep 30 mins
Cook 2 hrs 30 mins
Perfect for Thanksgiving or Christmas. It's also great for company dinners in the cooler months. Even with the sugar and pineapple it's not overly sweet.
- 1 (8 -10 lb) bone-in ham, cooked rump half or 1 (4 -6 lb) cooked boneless ham
- 1 1⁄4 cups packed dark brown sugar, divided use
- 3 tablespoons dijon-style mustard
- 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1⁄2 cup pineapple juice
- 1⁄4 cup dijon-style mustard
- 1 medium pineapple, peeled, cored, and coarsely chopped (4-1/2 cups) or 3 (20 ounce) cans pineapple tidbits, drained (reserve 1/2 cup juice)
- grilled pineapple slice (see below) (optional)
- Preheat oven to 325°F Place ham in a shallow roasting pan. Score ham by making diagonal cuts, 1/4-inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hour if using boneless ham.
- Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.
- Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.
- Meanwhile, add pineapple to remaining glaze in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Transfer ham to serving platter. Slice ham and serve with pineapple sauce. Makes 16 to 24 servings.
- Grilled Pineapple Slices: Cut two peeled and cored pineapples into 1/2-inch-thick slices. Brush each slice on both sides with a little cooking oil; sprinkle lightly with some snipped fresh rosemary. Heat an indoor grill or grill pan. Grill pineapple slices just until they start to brown, 1 to 2 minutes per side, turning once.
We liked the flavor of this a lot. I really liked the rosemary glaze. I ended up with a lot of the pineapple sauce leftover. Last night my Dh and I were trying to figure out what to use it on.