Ingredients
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1 (8- 10 lb) spiral-sliced, bone-in half ham
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3/4 cup pineapple topping
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2 tbsp miso paste
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3/4 tsp ground ginger
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Pineapple rings, to garnish (optional)
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1/4 cup Dijon mustard
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Hawaiian rolls, to serve (optional)
Steps
1
Preheat oven to 350°F. Line a roasting pan with foil and fit with a rack. Fill roasting tray with enough water to cover bottom by ½ inch. Remove the ham from packaging and place on rack flat-side down.
2
To a medium microwave-safe bowl, add the pineapple topping. Microwave 30 sec.–1 min. Stir in the miso, ginger, and 1 tbsp water. Season with pepper. Brush the ham with half of glaze. Cover tightly with foil and bake 14 min. per pound (about 2 hours to 2 hours 30 min.).
3
Halfway through cooking, remove ham from oven and uncover. Brush ham with remaining glaze. Return to oven and continue baking, uncovered, basting occasionally with pan juices and any remaining glaze. Remove from oven and tent with foil. Let rest 10 min. To serve, slice ham off the bone and transfer to a platter. After ham is cooked, stir 2–3 tbsp pan juices into mustard. Serve mustard mixture with ham, along with Hawaiian rolls, if desired.
Tips
Pineapple topping can be found either in the jam/ jelly section or ice cream section of the grocery store. To substitute, use pineapple marmalade or preserves.
