1. Preheat oven to 325. Place ham in shallow roasting pan. Score ham by making diagonal cuts, 1/4 inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hr using boneless ham.
2. Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. set aside.
3. Bake ham 30 minutes more or until thermometer registers 140f, generously brushing with the 1/2 cup glaze several times during the baking.
4. Meanwhile, add pineapple to remaining glaze in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Transfer ham to serving platter. Slice ham and serve with pineapple sauce.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 38.6mg||1 %|
|Potassium 89.6mg||2 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.2g|
|Protein 0.4g||1 %|
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Calories per serving: 43
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