Mother's Baked Ham With Pineapple Mustard Glaze

This is the baked ham I grew up with and the one my family has always served when we have a sit down Easter dinner.  Unlike Mrs. Adam's ham, the glaze here is runnier and not appropriate for a buffet.  Scalloped potatoes are the traditional side dish and, of course, asparagus, grilled or in a vinaigrette.

Serves 8 to 10

Ingredients

• 1 large can of pineapple slices (I use Dole) drained.   Save juice
• 3 cups brown sugar
• 1/4 cup orange juice
• 1/4 cup reserved pineapple juice
• 2 TB Dijon mustard
• 3 TB of dry Sherry 
• 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
• 40 whole cloves
• 1/4 tsp. cinnamon

Directions

1. Mix brown sugar, orange juice, pineapple juice,  mustard, Sherry and cinnamon in a bowl.  Stir to combine and set aside.  You can add more juice if needed but make sure glaze is thick.
2.  Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; cover tight with foil, and bake for 1 hour. Remove from oven.
3. Increase oven temperature to 375 degrees. Uncover ham, lay pineapple slices on top and around the pan and coat with glaze (some will fall to the bottom of the pan).
4. Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple.

Note:  You can use fresh pineapple if you wish. Just slice 1/4 inch thick.

photo: Martha Stewart