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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Reviews (13)

80 Ratings
  • 5 star values: 19
  • 4 star values: 26
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
03/27/2017
Can bourbon be subs[filtered]uted for the wine?
Rating: Unrated
01/28/2017
1. 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. Question ? Should I turn the ham over now (so the side where the cloves are at is on top)? So it will glaze on the top side now etc..? 2. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting Thanks
Rating: Unrated
11/20/2014
The glaze for the ham is so good. I usually have to simmer the mixture over medium - med-low heat for 1 hour and 40 minutes (100 minutes). Then I'll use my stick blender to break up the sliced pineapple into a chunky sauce. This way it stays on the domed ham a little better. I also add an extra TBS or two of the mustard just because that's how my family likes it.
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Rating: Unrated
04/17/2014
could you make the glaze in a slow cooker?
Rating: Unrated
04/05/2010
The recipe says to cook the glaze to 4 cups. Well, it was still very watery at 4 cups so we continued reducing. It took more like 3 hours (not 60-80 minutes). The glaze was ok, but I don?
Rating: Unrated
03/29/2010
Karenina2, you could substitute chicken broth or non-alcoholic wine for the wine.
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Rating: Unrated
03/25/2010
can this be made without wine? what would be a non-alcoholic substitute?
Rating: Unrated
03/17/2010
Absolutely the best ham glaze. Made it last year, and everyone wants it again this year!!
Rating: Unrated
07/09/2009
Hands down best ham recipe ever. Raves at Easter dinner this year. Glaze is amazingly flavorful.
Rating: Unrated
05/18/2009
I made this for Easter dinner
Rating: Unrated
04/11/2009
Yes 3 cups of sugar is correct. You are making a glaze. The mustard and white wine will cut the sweetness. Hope that helps.
Rating: Unrated
04/11/2009
made glaze today, will let you know after Easter dinner tomorrow!
Rating: Unrated
04/10/2009
3 cups of sugar! this can't be right, has anyone tried this?