Baked Smoked Ham with Pineapple and Seeded Mustard Glaze

A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the bonus of leftover ham for post-party sandwiches and casseroles.) This recipe features the familiar flavors of glazed ham without resorting to the usual route of brown sugar, pineapple slices, and maraschino cherries. If you can’t find pineapple preserves, substitute apricot preserves.

• In my opinion, a canned ham can’t hold a candle to bone-in smoked ham. I have tried to appreciate spiral-cut hams, but the ones I have tried were too salty.

• This recipe uses an average-size 8-pound ham, but larger or smaller hams can be used to accommodate the amount of people you want to serve (and the leftovers you want to have!). Allow 15 minutes per pound at 325°F, glazing the ham during the last hour of baking, and make more or less glaze as needed.

• Sure, baked ham is delicious, but it also looks terrific on a buffet because it stands tall on the platter, and height adds visual interest to the display. I found a ham holder at a garage sale, a metal ring with prongs attached to a wooden handle that lifts the whole ham up and holds it securely for slicing. If you find one at a kitchenware or restaurant supply store (or garage sale or secondhand shop), grab it. More common are cone-shaped ham holders, made from metal tubing, which hold the ham straight up. Don’t confuse either of these with a prosciutto holder.

• Common food safety requires that meat stand no longer than 2 hours at room temperature before serving. This isn’t always easy to do. If necessary, serve sliced ham and replenish the platter as needed.

Makes 16 to 24 servings

Ingredients:
• One 8-pound bone-in smoked ham, preferably the shank end
• 1 cup pineapple preserves
• 2 tablespoons Dijon mustard
• 1½ teaspoons yellow mustard seeds

Preparation:
1. Position a rack in the center of the oven and preheat to 325°F. Line a roasting pan with aluminum foil.

2. Using a sharp knife, trim off all of the skin except for a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1 ⁄4-inch-thick layer.

3. In a small bowl, whisk together the preserves, mustard, and mustard seeds and set aside.

4. Place the ham on a roasting rack in the pan. Bake until a meat thermometer inserted in the thickest part of the ham (without touching a bone) registers 140°F, about 2 hours (allow 15 minutes per pound). During the last hour of roasting, spread with half of the glaze. After 30 minutes, spread with the remaining glaze.

5. Transfer the ham to a carving board or platter. Let stand for 15 to 30 minutes before carving.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p53 and p54'.