Savory Spring Recipes to Stir Up Some Sunshine

This week is a classic Easter recipe that's sure to be a hit at your dinner table, this Sunday or any Sunday!

Ingredients

• 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
• 3 cups sugar
• 2 cups water
• 1/4 cup cup country-style mustard
• 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
• 40 whole cloves
• 1 cup cup dry white wine
• Mustard greens, for garnish (optional)

Directions

1. Bring pineapples, sugar, and water
   to a boil in a large saucepan. Reduce
   heat; simmer, skimming foam. Cook until pineapples are translucent and mixture
   has reduced to 4 cups, 60 to 80
   minutes. Transfer to a large bowl; let
   cool. Stir in mustard. (Glaze will keep,
   covered and refrigerated, for 3 days.)

2. Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

Cook's Note

Country-style mustard is like a cross between grainy and Dijon mustards. It's available at most supermarkets; if you can't find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.