Pineapple Mustard Glazed Ham

"A baked spiral-sliced ham garnished with pineapple slices has a very retro feel. It’s a recipe many of us are happy to revisit, especially around the holidays. Keeping the ham tightly wrapped in foil while it’s in the oven ensures the meat will be succulent and juicy. Use canned pineapple slices packed in juice—fresh pineapple will not be as juicy and may dry out too quickly during cooking."
 
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photo by gold.klas photo by gold.klas
photo by gold.klas
Ready In:
3hrs 30mins
Ingredients:
5
Serves:
16-20
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ingredients

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directions

  • 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 13 by 9-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 pound).
  • 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.

Questions & Replies

  1. Can a turkey-sized oven bag be used in lieu of the foil? Nevermind...I see that this would be a problem when it calls for re-brushing the ham......Sorry, I couldn't find where to delete the question.
     
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Reviews

  1. An easy and tasty glaze. This ham tasted so good that a friend of mine who stopped eating pork a long time ago had to have some and enjoyed it very much. Thanks for posting.
     
  2. I used an 8lb boneless fully cooked ham. Cooked in the oven for about 3-1/2 hours and followed the rest of the recipe. It turned out very flavorful and tender
     
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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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