Glazed Ham with Pineapple

Start with a 10 pound ham with the bone in. Remove the ham from the package and rinse it. Pre-heat the oven to 325 degrees.

Line a shallow baking dish with foil. Place the ham on the foil lined pan and bake uncovered for 1 1/2 hours.

While the ham is baking, make the glaze (adapted from Bobby Flay)

Glaze:
2 cups brown sugar
1 cup honey
1/3 cup dijon mustard
1/2 teaspoon thyme
1 Tablespoon orange zest
juice of 1/2 orange

Mix all ingredients well.

After the ham has baked for the first 1 1/2 hours, remove the ham from the oven and brush with glaze. Return the ham to the oven, and then baste every 30 minutes for the next 1 1/2 hours. During the last hour, put the pineapple rings on the ham and secure with tooth picks.

Total baking time is about 3 hours for a 10 pound ham.

When the ham is done, remove from the oven, cover loosely with foil and let rest for a bit before slicing.

After slicing the ham, Save the bone for bean soup...this is the reason we make the ham in the first place, just for the bone and bean soup later in the week. You can freeze the bone in a large zipper bag if you don't want to make the soup this week.