This sweet and juicy mustard glazed spiral ham is the perfect Easter or holiday recipe. The roasted pineapples add sweetness to the glaze and are delicious on the dinner platter next to the savory slices of ham.
PREP TIME 10 minutesminutes
Rest 30 minutesminutes
COOK TIME 3 hourshours
TOTAL TIME 3 hourshours40 minutesminutes
YIELD 12servings
Ingredients
2(20 oz) cans of pineapple slices packed in juice
1cuppacked brown sugar
1/3cupDijon mustard
1/4cupwhole grain mustard
1spiral bone-in half hamWe had an 11 pound one. If you have a larger one, you might need an additional can of pineapple slices, but you should have plenty of glaze.
Instructions
Line a large roasting dish with tinfoil to help with clean up. Remove the ham from all of it's plastic wrappings and place cut side down inside the pan.
Open the pineapple cans and drain the juice into a measuring cup. Reserve 3/4 cup of the juice. Combine the pineapple juice, brown sugar, and both mustards in a bowl.
With a pastry brush, coat the ham with half of the glaze mixture. Cover the ham with pineapple rings, holding them in place with toothpicks. Be sure to leave enough of the toothpick poking out so that you can grab it and remove it later. (Don't push it all the way into the ham.)
Brush the ham and pineapple rings with the remaining glaze. Wrap the outside of the ham in tin foil as tightly as possible. The toothpicks will poke through, that is just fine. You want the ham covered so it doesn't burn in the first stage of cooking.
Leave the glazed, wrapped ham sitting on the counter for an hour and a half. This brings the ham to a more even temperature for baking.
Preheat the oven to 300°F. Bake the ham for 17 minutes per pound until the center comes to 100°F. (I baked our 11 pounder for 3 hours and it was fine.)
Remove the ham from the oven and raise the temperature to 450°F. Remove the tin foil covering and baste the ham with the juices from the bottom of the pan. Return to the oven and bake for an additional 30-40 minutes. Glaze the ham a few times during this last step to keep it moist and get as much of the sticky glaze on top as possible. The pineapples will begin to char -- don't worry, those are the tastiest parts!! Just watch so they don't flat out burn.
Remove the ham from the oven, baste one more time, and tent it with tin foil to keep it warm while it rests for an additional 30 to 40 minutes. This is when you can add the remaining side dishes to the oven to complete your menu.
Total time from removing it from the fridge to hitting your table ranges from 5 - 6 hours depending on the weight of your ham.