Glazed Baked Ham

Ham

6-lb fully cooked smoked bone-in ham

cup packed brown sugar

tablespoon cornstarch

1/4

teaspoon salt

can (8 oz) crushed pineapple in syrup, undrained

tablespoons lemon juice

tablespoon yellow mustard

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1

Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 140°F.
2

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. (Also see Recommended Meat Doneness, page 308.)
3

Remove ham from oven, cover with tent with foil and let stand 10 to 15 minutes for easier carving.

Omit Pineapple Glaze. Bake ham as directed. In small bowl, mix 1/2 cup packed brown sugar, 2 tablespoons orange or pineapple juice and 1/2 teaspoon ground mustard. Brush glaze over ham during last 45 minutes of baking.
1. Place ham, fat side up, shank to your right, on carving board or platter. (Face shank to your left if you are left-handed.) Cut a few slices from one side. 2. Turn ham, cut side down, so it rests on flat cut side. Make vertical slices down the leg bone, then cut horizontally along bone to release slices.