# What You Need:
→ Ham
01 - 1 fully cooked bone-in ham (approximately 8–10 pounds)
→ Glaze
02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon ground cloves
→ Garnish and Basting
08 - 1 can (20 ounces) sliced pineapple rings, drained and juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves (optional, for studding)
# How-to Steps:
01 - Preheat oven to 325°F (165°C). Line a large roasting pan with aluminum foil. Place the ham cut side down in the pan.
02 - Score the surface of the ham with shallow cuts in a diamond pattern. Optionally, insert whole cloves at the intersections of the cuts.
03 - Combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice in a saucepan. Heat over medium, stirring until the sugar dissolves and glaze is smooth.
04 - Brush one third of the glaze evenly over the ham. Tent the ham loosely with foil and bake for 1 hour.
05 - Remove foil. Arrange sliced pineapple rings over the ham, securing with toothpicks. Place a maraschino cherry in the center of each pineapple ring.
06 - Brush ham with additional glaze. Bake uncovered for 45 to 60 minutes, basting every 15 minutes with remaining glaze, until the surface is caramelized and the internal temperature reaches 140°F (60°C).
07 - Allow ham to rest for 15 minutes. Remove pineapple and cherries. Slice ham and serve with pan juices.
