Glazed Ham with Pineapple Mustard Sauce

Name: Glazed Ham with Pineapple Mustard Sauce
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 198 grams 3/4 cup Dijon mustard; 1 Tbsp finely chopped fresh thyme leaves; 4 kilograms partially cooked smoked shank-end ham (preferably Cooks brand); 710 milliliters unsweetened pineapple juice (24 fl ounces); 0 teaspoons salt; 1 Tbsp sugar; 1 sprig Garnish: of fresh thyme; 10 servings Vegetable oil for greasing pan

Need A mixture of pepper, partially shank-end ham, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ham you could follow this main course with the Apple Graham Dessert as a dessert. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.

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Cooking Oil

Equipment you will use

Roasting Pan

Oven

If ham comes wrapped in plastic, rinse ham and pat dry.

Ingredients you will need

Ham

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 where possible. Put ham, cut side down, in roasting pan.

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Ham

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Roasting Pan

Knife

Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

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Pineapple Juice

Ham

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Oven

Aluminum Foil

Frying Pan

While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes.

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Pineapple Juice

Sugar

Ham

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Sauce Pan

Transfer pineapple syrup to a bowl and cool 5 minutes.

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Pineapple

Syrup

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Bowl

Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

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Mustard

Pepper

Thyme

Salt

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Whisk

Bowl

Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water.

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Mustard

Thyme

Water

Bone

Meat

Ham

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Kitchen Thermometer

Oven

Aluminum Foil

Frying Pan

Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing.

Ingredients you will need

Ham

Equipment you will use

Frying Pan

Serve ham with reserved mustard mixture on the side.

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Mustard

Ham

·Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.·Ham can be trimmed of skin and fat 8 hours ahead and chilled, its surface covered with plastic wrap.

Ingredients you will need

Pineapple

Mustard

Thyme

Wrap