# Components:
→ Ham
01 - 1 fully cooked bone-in ham (about 8–10 lbs)
→ 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 oz) sliced pineapple rings, drained and juice reserved
09 - 1 jar (6 oz) maraschino cherries, drained
10 - Whole cloves (optional, for studding)
# Directions:
01 - Preheat oven to 325°F. Line a large roasting pan with foil and position the ham, cut side down.
02 - Score the surface of the ham in a diamond pattern. Optionally, stud each intersection with whole cloves.
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 sugar fully dissolves and mixture is homogenous.
04 - Brush one-third of the glaze over the ham. Tent loosely with foil and bake for 1 hour.
05 - Remove foil, arrange pineapple rings over the ham using toothpicks to secure. Place a maraschino cherry in the center of each ring.
06 - Brush with additional glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze, until the ham is caramelized and reaches an internal temperature of 140°F.
07 - Allow ham to rest for 15 minutes. Remove pineapple and cherries, carve the ham, and serve with pan juices.
