one 10 pound bone-in ham, rump half 1 1/4 c. granulated sugar 3 Tbs. unfiltered, raw honey 3 Tbs. mustard 2 Tbs. snipped fresh Rosemary 1/2 c. pineapple juice 1/4 c. mustard 20 oz can crushed pineapple (reserve 1/2 c. juice)
pre-heat oven to 325 degrees. Place ham in shallow roasting pan. score skin diagonally. Roast ham for 1 3/4 hours. While roasting combine 3 Tbs. honey, 3 Tbs. mustard, and rosemary. After 1-3/4 hours, brush mixture over ham and roast an additional 15 minutes. Meanwhile, prepare glaze by combining the sugar, pineapple juice, and 1/4 c. of the mustard in a 1-qrt. sauce pan. Bring to boil over medium heat & stir frequently. Remove 1/2 c. of glaze to brush over ham and roast an additional 30 minutes. Meanwhile, add pineapple to remaining glaze & bring to boil; reduce heat and simmer for 20 minutes. Transfer ham to platter. Slice ham and serve with pineapple sauce. Makes twenty four servings.
This is pretty much the basic recipe I was looking for--and it can be adapted to using apple jelly or apricot preserves in the glaze as well. I like the option of having a sauce to serve along with the meat.