1 Smoked, fully cooked Hatfield Mini Honey Pit Ham
1 tsp. dry mustard
¼ cup water
2 tbsp. whole grain mustard
¾ cup dark brown sugar
1 ½ cup honey
½ tsp. ground cinnamon
¼ tsp. ground cloves
1/8 tsp. Allspice
4 Granny Smith Apples (halved and cored)
4 Pears (halved and cored)
Preheat oven to 325°F.
Score ham on the top.
Place ham in a large roasting pan.
Dissolve the dry mustard with ¼ cup of water and whisk in the whole grain mustard.
Combine the brown sugar, honey, cinnamon, cloves and allspice with the mustard mixture.
Brush the honey mixture over the ham, arrange the fruit around the ham and glaze the fruit with the honey mixture.
Bake uncovered for 1 hour and 45 minutes; basting every 20 minutes. Loosely tent with aluminum foil if ham browns too quickly. Internal temperature should be 145°F. Let cool slightly; then begin slicing.