I've been ferreting through the ham types for a few years too and when I've dealt with a big ole honking hunk of ham I found that the butt half ham has a nice flavor I've glazed it myself with a silly recipe from Allrecipes and it came out like a Ham-Company ham 1 (15.25 ounce) can sliced pineapple, drained with juice reserved 1 (4 ounce) jar maraschino cherries, drained 1 cup brown sugar DIRECTIONS: 1. Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple. 2. In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used. Ive done the spiral and all I found was it was sliced [convenient but...] and exposed to the air and not very tasty. The unsliced lends itself better to future use and soup bones :) And if you want the ham here and now get a ham steak all the ham none of the trimming or deboning. Alot easier than a full cut chunk.

This is a mustard glaze recipe posted by steelmagnolia2007 - I have used it for every ham I have made since she posted it in 2007 -- and it is so delicious & easy. It definitely has a slight mustard taste. I cook my ham the normal way I always do-and start applying the glaze 30 minutes before the end of the cooking time. 1 cup dark brown sugar, packed 3 T Dijon mustard 5 T Balsamic vinegar Score top of ham. Cook as you always do and apply glaze 30 minutes before end of cooking time. Mix glaze ingredients well in separate small bowl. Slather generously over all of the exposed ham. Continue cooking, uncovered, another 30 minutes, basting every 10 minutes. Mixing pan juices with a little bit of the glaze makes a fab gravy!

Trsinc: Instead of plopping the Pineapple in a dish, why don't you plop it in a Sauce Pan and make a Sauce. A lot of people like Pineapple Sauce with Baked Ham, along with the Ham gravy. They will have have a choice. We use both. Gravy is good on the Potatoes. LOU'S , SIMPLE PINEAPPLE SAUCE for HAM Empty a can of Crushed Pineapple in a Sauce Pan and start to simmer. Add a cup of Orange Juice or more later if needed and a pinch of Powdered Cloves , with a squirt of Lemon . Sweeten to taste with Sugar. Simmer til the Pineapple softens add more Orange juice if needed and thicken with Corn Starch. It will thicken more when it cools. Add what ever to taste. Should be like a soft Pie Filling. LOU - - - - - - - - - - - - For the Gravy I do the same as some others. Take the Ham out of the Roasting Pan, add water if needed. According to how much you want to make. If I don't use Cloves on top of the Ham , I'll add a pinch of powdered Cloves to the Juices. Add a tablespoon of Tomatoes mushed up or a spoon of Ketsup thinned with a little water. 1/2 Teaspoon of Onion and Garlic Powder or to taste. Bring the Juices to a slow Boil and loosen the hardened stuff on the bottom of the Pan. Give it a taste test. I add a spoon of Chicken Soup Base if it has a weak taste. Thicken; to your liking , with Corn Starch mixed in cold water. It will thicken more as it cools. Happy Holiday !!! Lou - - - - - - - - - - - -

Our holiday ham is NewYears day so very easy as a brunch menu...black-eyed peas, biscuits, horseradish cream sauce, collards. DH makes omelets to order. I usually make potato/onion/apple fritters similar to a latke. Very casual. If for a more formal event as a sit down meal i would make roasted root veggies. From the past couple weeks and Thanksgiving. I even left the skin on the winter squash. My family loves to try new things or just chose what they want. Pleases everyone. Makes a pretty centerpiece platter. This one i found i've bookmarked for DH's family. In muffin tins i can make some savory ones for us and then add some brown sugar and a marshmallow half for the kids that want that sort of thing. 375 for half hour covered with foil, uncover and add more cheese (or sweet topping) then toast the tops.