Hasselback ham with oranges and pineapples

Ingredients:

• 1 half (3.5 - 4.5 kg) of fully cooked ham on the bone
• 165 g unsalted butter, room temperature
• 0.5 cup Dijon mustard
• 2 tablespoons fresh thyme
• 1 orange, halved and thinly sliced ​​into half-moon slices
• Half a small pineapple, peeled, core removed and cut into half-moon slices
• 1 cup hot pepper jam

Preparation:

1. Let the ham sit at room temperature for 1 hour. Preheat oven to 350°F (175°C). Combine the butter, 1/4 cup mustard, and thyme in a mini food processor. Blend until smooth.
2. Make 8-10 deep slashes in the ham, 1 cm apart, diagonally across the long side of the ham (regardless of where the bone is). Rub the butter mixture over the entire surface and into the slashes. Insert orange and pineapple slices into the gaps, allowing the tops of the fruit to stick out.
3. Place the ham on a rack set in a large roasting pan. Pour 2 cups of water into the bottom of the pan and cover tightly with foil. Roast until a thermometer inserted into the center of the ham registers 125°F (51°C), 2 to 2 1/2 hours. Remove from the oven.
4. Pour 1/2 cup of the pan juices into a large skillet and stir in the peppercorn jam and the remaining 1/4 cup of mustard. Cook over low heat until the glaze thickens to a light syrup, about 3 minutes. Pour the glaze over the ham and brush it over the entire surface.
5. Return the ham to the oven and continue roasting until the surface is caramelized and a thermometer inserted into the center registers 140°F (60°C), 30-40 minutes. Transfer the ham to a cutting board and let it rest for at least 15 minutes before slicing.