-
1
Heat the olive oil over medium heat in a large saute pan.
-
2
Once heated, add the onions and garlic and saute until the onions become translucent.
-
3
Remove pan from the heat and carefully add cognac (the alcohol can flame up).
-
4
Return the pan to the heat and let reduce for 2 minutes.
-
5
Add mustards, pineapple juice, apple juice, brown sugar and honey.
-
6
Season, to taste, with salt and pepper.
-
7
Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes.
-
8
Set aside.
-
9
Preheat oven to 350 degrees F.
-
10
Slice ham diagonally approximately 1 1/2 to 2-inches deep.
-
11
From left to right and then right to left, making diamonds on top of ham.
-
12
In each point of a diamond, press in a clove.
-
13
Place ham in roasting pan, on cooking rack.
-
14
Add small amount of water to base of pan to keep drippings from burning.
-
15
Place in oven and bake for 1 1/2 hours.
-
16
Preheat an oiled grill pan over medium-high heat.
-
17
Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side.
-
18
Remove and let cool, then slice fruit into 1/2 by 1/2-inch.
-
19
Toss in large bowl, with the remaining ingredients to combine.
-
20
Season with salt and pepper, to taste.
-
21
Set aside.
-
22
Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize.
-
23
Remove, cover with foil and let rest for 10 minutes.
-
24
Slice and serve with salsa.
