Glazed Ham with Pineapple Mustard Sauce – Serve with Viognier

Food & Food Pairing | Pork

Vegetable oil for greasing pan
1 (8-to 10-pound) partially cooked smoked shank-end ham
3 cups unsweetened pineapple juice (24 fl ozs)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ozs)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves

Special equipment: an instant-read thermometer
Garnish: 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. Cutaway and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about a 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then Bake 1 hour. 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. transfer pineapple syrup to a bowl and cool 5 minutes. 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 Discard foil from pan and brush ham with thyme mustard mixture, then Bake, basting with pan juices occasionally, until a thermometer inserted into the 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. transfer ham to a platter, discarding pan juices, and let stand, uncovered 15 to 30 minutes before slicing. Serve ham with a reserved mustard mixture on the side.