Taste of Home offers a glazed pineapple ham recipe that includes instructions for a glaze made with crushed pineapple, lemon juice, Dijon mustard and brown sugar. The glaze coats a 7- to 9-pound fully cooked bone-in ham.
Prepare the ham for the glaze by preheating an oven to 325 degrees Fahrenheit and placing a 7- to 9-pound fully cooked bone-in ham in a shallow roasting pan. Make 1/4-inch-deep score marks in a diamond pattern on the ham’s surface using a sharp knife, and insert a whole clove into each diamond section. Cover the ham with foil, and bake it for around 2 hours to 2 1/2 hours or until a meat thermometer inserted into the ham reaches 130 degrees Fahrenheit.
To make the pineapple glaze, dissolve 2 tablespoons corn starch in 1/4 cup cold water in a large saucepan. Add 2 cups of dark brown sugar, 1/4 cup of lemon juice and one 20-ounce can of undrained, unsweetened crushed pineapple. Also add 2 tablespoons Dijon mustard and 1/4 teaspoon salt. Bring the mixture to a boil, and cook it for one to two minutes or until it thickens slightly, stirring as it boils. Reserve 2 cups of the mixture for sauce to serve with the ham, and keep the mixture warm.
Take the ham out of the oven. Increase the temperature in the oven to 425 degrees F. Pour the rest of the pineapple mixture over the ham. In a small bowl, mix 1 cup packed light brown sugar and 1/2 cup dark brown sugar, and spread the sugar mixture over the ham.
Return the uncovered ham to the oven, and bake it for 10 to 15 minutes or until a meat thermometer reads 140 degrees F. Serve the ham with the reserved pineapple sauce.