1Split the pineapple juice from the can, using some for the rub now and some for the glaze later.
2Split the pineapple juice from the can, using some for the rub now and some for the glaze later.
3Split the pineapple juice from the can, using some for the rub now and some for the glaze later.
4Prepare the ham rub by combining about three tablespoons of Dijon mustard, about a packed 1/4 cup of brown sugar, garlic powder, onion powder, paprika, a little bit of cayenne, pepper, and a few tablespoons of honey.
5Prepare the ham rub by combining about three tablespoons of Dijon mustard, about a packed 1/4 cup of brown sugar, garlic powder, onion powder, paprika, a little bit of cayenne, pepper, and a few tablespoons of honey.
6Prepare the ham rub by combining about three tablespoons of Dijon mustard, about a packed 1/4 cup of brown sugar, garlic powder, onion powder, paprika, a little bit of cayenne, pepper, and a few tablespoons of honey.
7Gently open up the slices of the 10-pound fully cooked spiraled ham and get the rub into all the crevices and every slice.
8Gently open up the slices of the 10-pound fully cooked spiraled ham and get the rub into all the crevices and every slice.
9Gently open up the slices of the 10-pound fully cooked spiraled ham and get the rub into all the crevices and every slice.
10Place pineapple rings on the ham.
11Place pineapple rings on the ham.
12Place pineapple rings on the ham.
13Throw the ham into the oven at 350°F (175°C).
14Throw the ham into the oven at 350°F (175°C).
15Throw the ham into the oven at 350°F (175°C).
16For the glaze, combine the rest of the pineapple juice, more brown sugar, honey, Dijon mustard, a little Tony's seasoning, onion powder, garlic powder, and pepper.
17For the glaze, combine the rest of the pineapple juice, more brown sugar, honey, Dijon mustard, a little Tony's seasoning, onion powder, garlic powder, and pepper.
18For the glaze, combine the rest of the pineapple juice, more brown sugar, honey, Dijon mustard, a little Tony's seasoning, onion powder, garlic powder, and pepper.
19Stir and heat the glaze mixture on medium until it becomes thick.
20Stir and heat the glaze mixture on medium until it becomes thick.
21Stir and heat the glaze mixture on medium until it becomes thick.
22Baste the ham with the glaze every 30 minutes.
23Baste the ham with the glaze every 30 minutes.
24Baste the ham with the glaze every 30 minutes.
25Bake the ham for 12 minutes per pound; a 10-pound ham will take approximately two hours.
26Bake the ham for 12 minutes per pound; a 10-pound ham will take approximately two hours.
27Bake the ham for 12 minutes per pound; a 10-pound ham will take approximately two hours.
28Take all the pineapples off and place them around the ham on a serving platter, if desired.
29Take all the pineapples off and place them around the ham on a serving platter, if desired.
30Take all the pineapples off and place them around the ham on a serving platter, if desired.
Ingredients
1 can pineapple rings
1 can pineapple rings
1 can pineapple rings
3 tablespoons Dijon mustard
3 tablespoons Dijon mustard
3 tablespoons Dijon mustard
0.25 cup packed brown sugar
0.25 cup packed brown sugar
0.25 cup packed brown sugar
garlic powder
garlic powder
garlic powder
onion powder
onion powder
onion powder
paprika
paprika
paprika
cayenne pepper
cayenne pepper
cayenne pepper
pepper
pepper
pepper
few tablespoons honey
few tablespoons honey
few tablespoons honey
10 pound fully cooked spiraled ham
10 pound fully cooked spiraled ham
10 pound fully cooked spiraled ham
Tony's seasoning
Tony's seasoning
Tony's seasoning
Equipment
oven
Tips
Ham is already fully cooked, so it's hard to mess up.
The pineapples are completely optional, but they bake up sweet and look aesthetically pleasing.
Ham is very salty, so be mindful of adding extra salt.