I am not cooking this year for Easter. Last year I had my whole family + Jake's family and we had a huge meal! I made the Ham and some of the sides. My mother helped with sides and my mother-in-law brought a roast. This year we are eating a late afternoon lunch at my mom's house and spending the rest of afternoon with my in-laws.
It was wonderful! And so easy!
Thanks, Martha!
Pineapple Mustard Glazed Ham
- 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
- 3 cups sugar
- 2 cups water
- 1/4 cup cup country-style mustard (The one I used was called Stone Ground Mustard)
- 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 cup cup Chicken broth
Directions
1. Bring pineapples, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard.
( (I make my Glaze the night before. It will keep, covered and refrigerated, for 3 days.) )
( (I make my Glaze the night before. It will keep, covered and refrigerated, for 3 days.) )
2. Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife if your ham is not a pre-cut spiral sliced ham. Place ham, cut side down, in a roasting pan; drizzle chicken broth over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
3.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 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.
Here is the link to Martha's Recipe
I hope y'all have a wonderful Easter weekend!
