Southern Easter Supper

SPICY PINEAPPLE-GLAZED HAM

Makes 10 to 12 servings(photo on page 24)

1 cup water
1 (10- to 11-pound) bone-in smoked ham (shank portion)
1 (20-ounce) can sliced pineapple in juice, drained and juice reserved
1 cup pineapple preserves
2 tablespoons stone-ground mustard
1½ tablespoons Sriracha sauce
Garnish: fresh parsley, fresh celery leaves

1. Preheat oven to 325°. Line a roasting pan with foil; spray foil with cooking spray.

2. In prepared pan, pour 1 cup water.

3. Using a sharp knife, lightly score outside of ham. Place ham in prepared pan.

In a medium bowl, whisk together reserved pineapple juice, preserves, mustard, and Sriracha; brush mixture onto ham. Place pineapple slices on ham, securing with wooden picks if