Pineapple & Rosemary Glazed Ham

pineapple and rosemary ham

( — There actually is such a thing as fresh ham, although what we think of is usually cured ham. Many factors contribute to the meat’s taste, including what the animal was fed and the spices used in curing the ham. But at the end of the day, a nice piece of ham coated with mustard, pineapple and rosemary is the epitome of tasty eating.

Prep: 30 minutes
Cook: 20 minutes
Roast: 2 1/2 hours
Servings: 16 to 24 servings


• 8 to 10 pounch cooked bone-in ham, rump half or one 4 to 6 pound cooked boneless ham
• 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 pineapple, peeled, cored, and coarsely chopped (4-1/2 cups) or three 20-ounce cans pineapple tidbits, drained (reserve 1/2 cup juice)
• Grilled Pineapple Slices (see recipe below) (optional)