Honey Glazed Ham with Pineapple

# 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 & 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 Make:

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

02 - Using a sharp knife, score the surface of the ham in a diamond pattern. If desired, stud intersections with whole cloves.

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 sugar dissolves.

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 ham, securing 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 to an internal temperature of 140°F.

07 - Let ham rest for 15 minutes before carving. Remove pineapple and cherries. Slice ham and serve with pan juices.

# Expert tips:

01 -

The honey glaze caramelizes into a sweet, sticky coat that tastes like you spent hours on it, but it’s mostly hands-off.
Even leftover ham slices stay juicy and flavorful, making for quick sandwiches or breakfast omelets long after dinner is done.

02 -

One year, I forgot to tent the ham early and ended up with a dry crust instead of a glossy finish—covering at first is key.
Saving and adding pineapple juice to the glaze makes the flavor brighter; it lifts everything from ordinary to festive.

03 -