Ingredients

• 1  8- to 10-pound cooked bone-in ham, rump half or one 4- to 6-pound cooked boneless ham
• 1-1/4  cup packed dark brown sugar, divided use
• 3  tablespoons Dijon-style mustard
• 2  tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1/2  cup pineapple juice
• 1/4  cup Dijon-style mustard
• 1  medium (4 lb.) pineapple, peeled, cored, and coarsely chopped (4-1/2 cups) or three 20-ounce cans pineapple tidbits, drained (reserve 1/2 cup juice)
• 1  recipe Grilled Pineapple Slices (see recipe below) (optional)

Directions

1. Preheat oven to 325F. Place ham in a shallow roasting pan. Score ham by making diagonal cuts, 1/4-inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hour if using boneless ham.

2. Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.

3. Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.

4. Meanwhile, add pineapple to remaining glaze in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Transfer ham to serving platter. Slice ham and serve with pineapple sauce. Makes 16 to 24 servings.

Grilled Pineapple Slices: Cut two peeled and cored pineapples into 1/2-inch-thick slices. Brush each slice on both sides with a little cooking oil; sprinkle lightly with some snipped fresh rosemary. Heat an indoor grill or grill pan. Grill pineapple slices just until they start to brown, 1 to 2 minutes per side, turning once.