Brown Sugar Pineapple Glazed Ham with Roasted Brussels Sprouts

Preheat your oven to 325°F (163°C). Place the ham in a large baking dish.

Pour 1/2 cup of pineapple juice over the ham. Cover the baking dish tightly with aluminum foil.

Bake the covered ham for 30 minutes.

While the ham is baking, prepare the glaze. In a bowl or measuring cup, combine the brown sugar, Dijon mustard, honey, melted butter, and about 2 tablespoons of pineapple juice.

Stir the glaze ingredients together until well combined. The consistency should be thick but spreadable.

After 30 minutes, carefully remove the ham from the oven and remove the foil.

Brush the glaze all over the ham, making sure to get it in between the slices.

Arrange the pineapple rings on top of the ham and pour or brush any remaining glaze over them.

Return the ham to the oven, uncovered, and bake for an additional 25 minutes.

While the ham finishes baking, prepare the Brussels sprouts. Preheat a separate oven or adjust the temperature to 400°F (204°C).

Trim and halve the Brussels sprouts. In a large bowl, toss them with olive oil, salt, and pepper.

Spread the seasoned Brussels sprouts on a foil-lined baking sheet and top with chopped bacon.

Roast for 20-30 minutes, or until the sprouts are tender and the bacon is crispy.

Serve the glazed ham alongside the roasted Brussels sprouts with bacon.