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7 pounds bone-in ham (not spiral cut)

¼ cup whole grain mustard

2 tablespoons light brown sugar

1 (10 ounce can) pineapple slices

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1. Preheat oven to 250 degrees Fahrenheit (120°C).

2. Place the ham in a large oven-safe dish, with the cut side down if it has a cut edge. If the ham has any thick layers of skin, trim them off. Score the surface of the ham in a crisscross pattern, about ¼ inch deep.

3. In a small bowl, whisk ¼ cup whole grain mustard with 2 tablespoons brown sugar until well combined.

4. Spread the mustard and brown sugar mixture evenly over the surface of the ham. Arrange the pineapple slices over the glazed ham, pressing them gently to help them adhere.

5. Tightly cover the ham with foil or a lid to retain moisture. Make sure the cover is very snug to prevent the ham from drying out.

6. Place the covered ham in the preheated oven and bake until the internal temperature reaches 200°F (93°C), about 5–7 hours. The ham should pull apart easily with a fork; if it’s still tough, cover and continue baking in 30-minute increments until tender.

7. Remove the ham from the oven and let it rest, covered, for 30 minutes. After resting, shred the ham with forks and serve.

HAM OPTIONS: Not all ham is created equal, especially for this recipe. You want to opt for the butt or shank portions, bone-in and unsliced. Be aware that this recipe will not work with a spiral-sliced ham! Sliced varieties won’t shred as nicely. If you do use a shank, make sure to trim off any of the hard skin. We have used boneless varieties when in a crunch, and it also works! You should also keep in mind that larger pieces of meat will take more time to bake.

COOKING OPTIONS: You may also cook this ham using a Slow Cooker. Cook on high for 4-6 hours or low for 6-8 hours. Check to ensure your ham is staying moist throughout the cooking process.