Baked Ham with Mustard Pineapple Glaze and Pan Sauce
This recipe is for a whole (approx. 16 pound) ham but may be reduced for a half ham. If you cut the recipe all the way in half, you will not quite have enough glaze and sauce to go around. Adjust cooking time as necessary.
- 16 lb. whole Whey-Good Pork ham
Glaze
- 2-3 cups water, chicken stock, or apple cider
- ½ cup Dijon mustard
- 1 cup finely chopped canned pineapple or other fruit
- ¾ cup packed light or dark brown sugar
- 1 cup gingersnaps or dried bread pulsed in a food processor to form crumbs
Sauce
- Chicken stock
- 1 T molasses
- 1T dark brown sugar
- ¼ cup Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 tsp. cornstarch dissolved in 2T water
Instructions
- Preheat oven to 325 degrees.
- Lay ham fat side up in a sturdy roasting pan. Place ham in the oven and roast until you reach an internal temperature of 130 degrees – about 2-1/2 hours (or 10 minutes per pound). When the ham reaches 130 degrees it is time to apply the glaze.
- Remove the ham from the oven and turn the oven up to 425 degrees. Pour the water, stock, or apple cider into the bottom of the roasting pan to a ½ inch depth. The liquid will catch the melting glaze and prevent it from burning on the bottom of the pan as well as provide the base for a delicious sauce.
- Brush the mustard over the entire top of the ham. In a small bowl, combine the pineapple and sugar and using a large spoon, spread a generous layer over the top of ham pressing down to make it stick. Return ham to oven. After 10 minutes, the sugar should begin to melt. Sprinkle the gingersnap crumbs over the ham. Press on with your hand. Bake another 5 to 10 minutes or until the surface has begun to brown and the ham as reached an internal temperature of about 140 degrees. Remove and let rest on a cutting board for 20 minutes or so.
- Scrape up any baked-on bits stuck to the bottom of the pan into the pan juices. Pour this liquid into a 4 cup glass measuring cup. Remove and discard any fat on the surface and add enough chicken stock to bring volume up to 2 cups. Strain these juices into a saucepan and stir in molasses, brown sugar and mustard and bring to a boil. Taste for salt and pepper and thicken with the cornstarch mixture. Serve with sliced ham.
