Honey Glazed Ham with Pineapple

# What You'll Need:

→ Ham

01 - 1 fully cooked bone-in ham (8–10 lbs)

→ Glaze

02 - 1 cup honey

03 - 1/2 cup brown sugar, packed

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 (reserve juice)

09 - 1 jar (6 oz) maraschino cherries, drained

10 - Whole cloves (optional, for studding)

# How To Make It:

01 - Preheat oven to 325°F. Place ham, cut side down, in a large roasting pan lined with aluminum foil.

02 - Score the surface of the ham in a diamond pattern. Optionally, stud intersections 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. Warm over medium heat, stirring until brown sugar dissolves.

04 - Brush one third of the glaze over the ham. Cover loosely with foil and bake for 1 hour.

05 - Remove foil. Arrange pineapple rings over ham, securing with toothpicks. Place a maraschino cherry in the center of each pineapple ring.

06 - Brush with additional glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze, until ham is caramelized and heated through (internal temperature 140°F).

07 - Let ham rest for 15 minutes. Remove pineapple and cherries, carve ham, and serve with pan juices.

# Expert Advice:

01 -

The sticky-sweet glaze locks in the juiciness and transforms each slice into a treat.
It gives you a picture-perfect centerpiece with minimal fuss that impresses guests and family alike.

02 -

Be patient during basting—rushing means the glaze won't caramelize and you'll miss the sticky crust.
Reserving pineapple juice for the glaze elevates the sweet-tart balance—don't skip it if you want real depth.

03 -