Baked Smoked Ham with Pineapple and Seeded Mustard Glaze
- One 8-pound bone-in smoked ham, preferably the shank end
- 1 cup pineapple preserves
- 2 tablespoons Dijon mustard
- 1½ teaspoons yellow mustard seeds
Instructions:
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table.
- Position a rack in the center of the oven and preheat to 325°F. Line a roasting pan with aluminum foil.
- Using a sharp knife, trim off all of the skin except for a 1-to 2-inch band around the shank. Trim off all of the fat, leaving a less than ¼-inch-thick layer.
- In a small bowl, whisk together the preserves, mustard, and mustard seeds and set aside.
- Place the ham on a roasting rack in the pan. Bake until a meat thermometer inserted in the thickest part of the ham (without touching a bone) registers 140°F, about 2 hours (allow 15 minutes per pound). During the last hour of roasting, spread with half of the glaze. After 30 minutes, spread with the remaining glaze.
- Transfer the ham to a carving board or platter. Let stand for 15 to 30 minutes before carving.