For the glaze:
2 tablespoons olive oil
1/2 cup minced yellow onion
5 cloves garlic, minced
3 tablespoons cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
1/3 cup apple juice
1 1/2 tablespoons brown sugar
1/4 cup honey
Salt
Freshly ground black pepper
For the ham:
1 (8 to 10-pound) smoked, unglazed ham
Whole cloves
For the salsa:
1 red jalapeno, seeded and finely diced
1 pineapple, peeled, cored and quartered
2 mangos, peeled and cored
1 red onion, minced
2 tablespoons olive oil
1/2 lemon, juiced
Salt
Pepper
For the glaze:
Preheat an oiled grill pan over medium-high heat.
Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.
Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.
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