# Components:
→ 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 & Basting
08 - 1 can (20 ounces) sliced pineapple rings, drained, juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves (optional, for studding)
# Directions:
01 - Preheat the oven to 325°F. Place the bone-in ham, cut side down, in a large roasting pan lined with aluminum foil.
02 - Score the surface of the ham in a diamond pattern. If desired, stud the intersections with whole cloves.
03 - In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice. Heat over medium, stirring constantly until sugar dissolves and mixture is uniform.
04 - Brush one-third of the glaze evenly over the ham. Tent loosely with foil and bake for one hour.
05 - Remove foil from ham. Arrange pineapple rings over the ham, securing each with toothpicks. Place a maraschino cherry in the center of each pineapple ring.
06 - Brush additional glaze over the ham. Bake uncovered for 45 to 60 minutes, basting every 15 minutes with remaining glaze, until caramelized and thoroughly heated (internal temperature should reach 140°F).
07 - Allow ham to rest for 15 minutes before carving. Remove pineapple and cherries, slice ham, and serve with pan juices.
