# 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 and juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves, optional for studding
# Method:
01 - Preheat the oven to 325°F. Line a large roasting pan with aluminum foil and place the ham, cut side down, in the pan.
02 - Score the surface of the ham in a diamond pattern. Optionally, insert whole cloves at the intersections.
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 the sugar is fully dissolved.
04 - Brush one-third of the glaze evenly over the ham. Tent loosely with foil and bake for 1 hour.
05 - Remove the foil. Place pineapple rings over the ham, securing with toothpicks. Position a maraschino cherry in the center of each ring.
06 - Brush with more glaze. Bake uncovered for another 45 to 60 minutes, basting every 15 minutes with the remaining glaze. Continue until the outside is caramelized and the internal temperature reaches 140°F.
07 - Allow the ham to rest for 15 minutes before carving. Remove pineapple and cherries, slice the ham, and serve with pan juices.
