Recipes Ingredients Meat & Poultry Pork Recipes Pineapple-Mustard-Glazed Ham 3.6 (80) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 10 The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates a sweet yet savory glaze and sauce to complementevery slice of ham. Ingredients 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into ¼-inch-thick slices 3 cups sugar 2 cups water ¼ cup cup country-style mustard 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a ¼-inch layer of fat 40 whole cloves 1 cup cup dry white wine Mustard greens, for garnish (optional) Directions Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.) 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; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, 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. Garnish with mustard greens if desired. Cook's Notes Country-style mustard is like a cross between grainy and Dijon mustards. It's available at most supermarkets; if you can't find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples. Print