Glazed Ham Updated

Everybody has their own way of preparing ham and this is just one more. Give it a try, it really is DELICIOUS.

• 1 Maui pineapple, peeled, cored and cut crosswise into 1/4 inch thick slices
• 3 cups sugar
• 2 cups water
• 1/4 cup grainy mustard
• 1 smoked ham (approximately 10 pounds trimmed of all but 1/4 inch of fat
• 35-40 whole cloves
• 1 cup Chardonnay wine

To start bring the pineapple, sugar and water to a boil. Reduce and simmer until the pineapple looks translucent and has reduced to about 4 cups (about 1 hour). This glaze will keep covered and in the fridge for 3 days. A great make ahead.

Preheat oven to 350 degrees and put the rack on the lowest position. Score the ham with a sharp knife in a pattern of 1 1/4 inch diamonds. Press a clove in the center of each diamond (wear gloves if  you must, cloves are sharp). Place the ham, cut side down, in a roasting pan and drizzle wine over the top. Coat ham with half of the glaze. Cover with parchment then foil and bake for about one hour. Remove from the oven.

Increase the temperature to 425 degrees. Now uncover the ham and coat with remaining glaze. Bake uncovered until browned (about 40 minutes.) If the bone becomes too dark, tent it with foil. Let set for about 30 minutes before carving. Serve with the pan drippings and pineapple.

A great dinner is upon you.