Serves: 8-10, plus leftovers | Prep Time: 3 hours
1 (10-pound) bone-in smoked ham (spiral-sliced optional)
1 cup packed brown sugar
1/3 cup Dijon mustard (plus more for serving)
1 fresh cored pineapple, sliced into thin rings
8-10 maraschino cherries, drained
1. Move baking rack to the bottom shelf of the oven; remove second rack to accommodate ham. Preheat oven to 325°F; line a baking sheet (or roasting pan) with overlapping sheets of aluminum foil.
2. Unwrap ham; rinse under cold water, patting dry with paper towels. Set on foil to rest.
3. Stir brown sugar and mustard together until smooth. Pour over ham, coating completely.
4. Lay another sheet of aluminum foil over the top of the ham; press gently to secure. Fold layers of foil lining over the ham until it is completely encased.
5. Bake wrapped ham for 1½ hours.
6. Open foil; bake another 1½ hours or until the surface is crispy. Every hour or so, baste the ham with juices for more flavor.
7. Remove ham from oven; check for doneness. (Ham should register at least 160°F.)
8. Let ham stand 20 minutes, allowing juices to set.
9. To decorate, arrange pineapple rings along edges of ham, fixing in place using toothpicks. Spear cherries into center of pineapple rings using the toothpicks.
10. Slice; serve at room temperature with extra mustard, if desired.
For more recipes visit: www.stupidgoodrachel.com
Copyright 2018 DTN/The Progressive Farmer. All rights reserved.