# What You’ll 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 & Basting
08 - 1 can (20 ounces) sliced pineapple rings, drained with juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves, optional for studding
# Directions:
01 - Preheat oven to 325°F. Place ham, cut side down, in a large roasting pan lined with aluminum foil.
02 - Using a sharp knife, score the surface of the ham in a diamond pattern. Optionally, insert whole cloves at the intersections for added aroma.
03 - In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, butter, ground cloves, and 1/4 cup reserved pineapple juice. Heat over medium, stirring until the brown sugar dissolves and mixture is smooth.
04 - Brush one-third of the prepared glaze over the ham. Cover loosely with foil and bake for 1 hour.
05 - Remove the foil. Arrange pineapple rings over the ham, securing them 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 heated through. Internal temperature should reach 140°F.
07 - Allow ham to rest for 15 minutes before carving. Remove pineapple rings and cherries, slice ham, and serve with pan juices.
