Glazed Ham with Pineapple Mustard Sauce

Glazed Ham with Pineapple Mustard Sauce
Photo by Roland Bello


  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon salt
  • 1 instant-read thermometer
  • ¾ cup Dijon mustard
  • 1 tablespoon sugar
  • 1 8- to 10-pound partially cooked smoked shank-end ham (preferably Cook's brand)
  • 3 cups unsweetened pineapple juice
  • + 3 more ingredients
    • Vegetable oil
    • ¼ teaspoon black pepper
    • sprigs of fresh thyme

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan. If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat...

View full recipe at Epicurious


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