Mustard Pineapple Ham

I made this ham on Easter. I wasn't a contributor to this blog then, so, thus, you see a lot of internet photos. (I do try to find the ones closest to what mine actually looked like). I had never cooked a ham by myself, but I did enjoy it. This ham smelt so good from step one. I can smell it now! The mustard and pineapples are a great contrast of taste on a juicy, flavorful ham of delight!

Ingredients:

2 medium pineapples cut into chunks

3 cups sugar

2 cups water

1/4 cup country style mustard (I used Dijon)

1 smoked, bone-in ham (10 pounds)

40 whole cloves

1 cup dry white wine

Mustard greens, for garnish (optional)

Directions:

1. Boil pineapples, sugar and water in a large pan. Reduce head and simmer, skimming foam occasionally, until the mixture reduces to 4 cups (about 60-80 minutes). Let cool and stir in mustard. Pineapples should become somewhat translucent.

2. Preheat oven to 350 degrees, rack in lowest position. Cut the top of the ham in a pattern of 1 1/4 inch diamonds. Press cloves into the center of each diamond. Place ham in a roasting pan. Drizzle wine over the top. Coat the ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

3. Increase oven temp to 425 degrees. Uncover ham and coat with remaining glaze. Bake, uncovered, basting occasionally, until browned, 40-45 minutes. Transfer ham to a cutting board and let rest for at least 30 minutes before carving. Remove cloves. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.