The following is basically this recipe without the high maintenance parts.
2 med pineapples, peeled, cored, cut into 1/4" slices
3 C sugar
2 C water
1/4 C country style mustard
1 smoked, bone-in ham, (10 pounds) excess skin trimmed and down to 1/4" fat
1 C dry white wine
Bring first 3 ingredients to boil in a pan. Reduce heat to simmer. Cook until mixture reduces to 4 C (a long time, an hour +) Skim foam as it develops. Let cool and stir in mustard. (Can be made a few days ahead.)
Oven to 350.
Score ham and place in a roasting pan. Drizzle wine over top. Coat with half the glaze. Cover with parchment, then foil, and bake 1 hour.
Increase temp to 425. Coat ham with remaining glaze. Bake uncovered (basting occasionally) until browned, about 40-45 minutes.
Rest 30 minutes before carving and serve with pan drippings.