Does anyone know a good baked ham recipe that doesnt use brown sugar or pineapple?

I am hosting Turkey Day for the first time at my new house with the in-laws. The food of choice is ham and no one really likes honey ham, I am wanting a recipe that doesn't use the usual brown sugar/pineapple/sweet glaze that most recipes have. I am wanting something to impress, but that won't take a full chef's kitchen to prepare.Does anyone know a good baked ham recipe that doesnt use brown sugar or pineapple?
Bake the ham and serve it with:


Mustard Sauce for Ham or Corned Beef





1 1/2 Tbs butter


1/4 C prepared mustard


1/2 tsp salt


1/2 tsp pepper


1 egg


1/3 C brown sugar


1/4 C sugar


3/4 C cider vinegar





Melt and cool butter. Beat all except vinegar and butter. Beat in vinegar. Stir mixture in cooled butter. On medium heat, boil and stir. Reduce heat. Simmer 3 minutes.





The first two times I made this, I followed the recipe. The last time I made it I put everything together and heated it. I didn't notice a difference in taste or consistency between the two procedures.Does anyone know a good baked ham recipe that doesnt use brown sugar or pineapple?
Put ham in roast pan lined with foil. cover ham with yellow mustard and pour a can of Coke over it. Wrap with foil tightly and bake at 375 . The length of time depends on the size of ham.
personally, I prefer using natural apricot preserves, lemon juice and horseradish to taste, basting the ham often with this.


The lemon cysts the usual sweetness of the preserves and the horseradish gives it some backbone.
Smoke it.





No need to get fancy with a recipe just smoke it and it will be juicy and tasty as well.
Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney


Servings: Makes 8 servings.





What to drink: Fruity, soft red wines 鈥?such as Merlot and some Zinfandels 鈥?work well with the mustard glaze and ham.





Ingredients:





3/4 cup red currant jelly


6 tablespoons whole grain Dijon mustard


1 1/2 teaspoons ground ginger


1 9-pound fully cooked bone-in ham (shank or butt end)


1 bunch watercress


Rhubarb Chutney





Preparation:


Position rack in bottom third of oven and preheat to 325掳F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute.


Remove glaze from heat.


Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat.


Using long sharp knife, score fat in 1-inch-wide diamond pattern.


Place ham in roasting pan.


Bake 1 hour.


Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140掳F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes.


Remove ham from oven; let stand 15 minutes.


Transfer to platter.


Garnish with watercress.


Serve with Rhubarb Chutney.





Rhubarb Chutney


Servings: Makes about 4 cups.





Ingredients:





1 cup plus 2 tablespoons sugar


1/2 cup red wine vinegar


1 1/2 cinnamon sticks


1 1/2 tablespoons minced fresh ginger


1 1/2 teaspoons grated orange peel


1/2 teaspoon (scant) ground cardamom


4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)


3/4 cup dried currants


4 green onions, chopped





Preparation:


Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.


Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.


Cool to room temperature.


Discard cinnamon.


Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.)


Bring to room temperature before serving.





Smithfield Ham Baked with Madeira


Servings: Serves 12.





Ingredients:


1 15 1/2-pound fully cooked smoked Smithfield ham or Tennessee ham


3 tablespoons butter, room temperature


1 teaspoon ground nutmeg


1 750-ml bottle Madeira





Preparation:


Preheat oven to 350掳F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 11/2 hours. Let ham stand at least 20 minutes.


Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature.





hope these help. enjoy.
Instead of pineapple /brown sugar I use a can of coke (12 oz) it glazes the ham nicely and tastes great . If you dont like coke you can use 7-up it works just as well . good luck and god bless.
ham, orange marmalade, prepared mustard, ground ginger





mix together and brush ham with mixture during baking.
I use Raspberry chipolte sauce. You can buy it where they sell the BBQ sauces
stick a few whole cloves in your ham put in a roasting pan cover with either sprite or 7up till ham is only a 1/4 uncoverd bake 15 minutes per pound let rest in the juice before cutting