Pineapple-Glazed Ham

By edielou

Ingredients

• 1 (14 pounds) fully cooked smoked bone-in ham
• 1 can(s) (20 ounces) crushed pineapple, drained
• 1 cup(s) packed dark brown sugar
• 1 tablespoon(s) dijon mustard

Details

Preparation time 15mins
Cooking time 145mins

Preparation

Step 1

1.Preheat oven to 325 degrees F. With sharp knife, remove skin and trim fat from ham, leaving about 1/4-inch-thick layer of fat. Place ham on rack in large roasting pan (17-inch by 11 1/2-inch). Bake ham 1 hour 45 minutes.
2.Meanwhile, prepare pineapple glaze: In medium bowl, combine pineapple, brown sugar, and mustard until blended. Remove ham from oven. Brush pineapple mixture on ham. Bake until meat thermometer inserted in thickest part of ham (not touching bone) reaches 135 degrees F, 25 to 30 minutes longer. Internal temperature of ham will rise to 140 degrees F upon standing. Transfer ham to warm platter and let stand 15 minutes to set juices for easier slicing. Makes 20 main-dish servings.
3.Melba-Glazed Ham: Prepare ham as directed but in Step 2 in small saucepan, heat 2/3 cup peach preserves and 1/2 cup red raspberry jelly or jam until melted and smooth. During the last thirty minutes of roasting time, brush the glaze over the ham two or three times. Makes about 1 cup.
4.Tomato and Onion Glazed Ham: Prepare ham as directed but in Step 2 in small saucepan, melt 1 tablespoon butter or margarine over medium heat. Add 2 tablespoons finely chopped onion and cook until tender. Stir in 1 can (8 ounces) tomato sauce, 2 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce; heat to boiling. Reduce heat; simmer until glaze thickens, about 5 minutes. During the last thirty minutes of roasting time, brush the glaze over the ham two or three times. Makes about 1 cup.