1. Pre-heat the oven to 350°F.
2. Trim some of the fat (not all) from the exterior of the ham, leaving about a ¼-inch layer all over. Bring the ham to room temperature for 30 to 40 minutes.
3. Place the ham, cut side down, in a roaster pan (lined with parchment paper) . Tightly cover the ham with aluminum foil and bake for 45 minutes.
4. Combine honey and mustard. Mix very well and add a little water if it is too thick.
5. Remove ham from oven and place it on a cutting board.
6. Increase oven temperature to 425°F.
7. Using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than ¼ inch deep) over the entire ham. Optional
8. Brush the ham with about ⅓ cup of the glaze and return it to the oven (uncovered).
9. Bake 15 minutes. Then brush with ⅓ cup of glaze and repeat every 15 minutes until all of the glaze has been used, about 55 to 60 minutes in total. You should see a dark golden-brown crust forming.
10. Separately, caramelize the diced pineapple with the sugar in a sautéed pan.
11. When it is nice and golden, you can add the veal stock or demi glaze.
12. Adjust seasoning and add braising liquid from the ham if it is too thick.
13. Let ham rest for 10 minutes before carving and served with the pineapple sauce.
14. Creamy mash potato and fresh vegetables can be very nice sides.
Patrick Turcot, Executive Chef