Ingredients
1
cooked smoked bone-in ham (6 lb)
1
cup packed brown sugar
1
tablespoon cornstarch
1/4
teaspoon salt
1
can (8 oz) crushed pineapple, undrained
2
tablespoons lemon juice
1
tablespoon yellow or Dijon mustard
Preparation
Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest in fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140°F.
Meanwhile, in 1-quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.
