The Best Glazed Holiday Ham

Source: donuts2crumpets

An easy, foolproof boneless holiday ham with pineapple slices, peach jam and Dijon mustard cooks up moist, tender, and delicious every single time!

Servings:

Prep Time 15

Cook Time 1 20

Rest Time 10

5 from 1 vote

Preheat the oven to 350 degrees with the rack in the middle.
In a small bowl, mix together the jam and mustard. Set aside.
Pour the pineapple in to a large baking dish and spread it around the pan. If using slices of pineapple, just layer them on the bottom. (I use a deep ceramic 9x13 baking dish, or 15x10 depending on the size of the ham.)
Place the ham on top of the pineapple, fatty side up..
Spoon the jam and mustard mixture all over the top of the ham, and spread it gently to the edges of the ham.
Cover with a large piece of foil and place in the oven for about one hour for a 4-5 pound ham. (Add 15 minutes for each additional pound.)
Remove the foil, turn the oven up to 425 and let the ham bake uncovered for 15-20 minutes until it's nice and brown, caramelized, and even a little crispy in places.
Remove from the oven and let sit for about 10 minutes before slicing.
To slice, cut the whole ham in half from front to back, then slice each half in thin slices. Transfer to serving platter and garnish with pineapple. Spoon some of the juices over the top if desired!

A couple of tips for this recipe:

I use Great Value brands peach jam, Dijon mustard and canned pineapple. If other brands are on sale, fine, but these are wonderful quality and usually lower cost.
The boneless carver hams are found in the fresh refrigerated department of Sam's Club or Costco near the cheese, deli meats and other pre-cooked meats. They are flatter, wider hams than the spiral or large hams so they cook up fast and evenly. They may seem more expensive at first look per pound, but remember, they are BONELESS! No waste here.
The Dijon mustard gives a beautiful gourmet cuisine flavor to the final product. Your ham is NOT going to taste like mustard. Any strong flavor will bake off in the oven, and you will be left with a delicious ham that no-one would guess had mustard in it.
To slice the ham, I use an electric carving knife. (Be very careful of fingers with these thing and never leave them plugged in. Face the ham with the front towards you. Cut the entire thing in half, then cut each of the halves in to slices