Honey Glazed Ham 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 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 sliced pineapple rings (20 oz), drained, juice reserved

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

10 - Whole cloves, optional for studding

# How To Make It:

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

02 - Using a carving knife, score the ham’s surface 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. Warm over medium heat, stirring until the sugar is completely dissolved.

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

05 - Discard foil. Arrange pineapple rings onto the ham, fixing each with a toothpick. Place a maraschino cherry in the center of each ring.

06 - Brush ham with more glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with the remaining glaze, until the surface is caramelized and internal temperature reaches 140°F.

07 - Allow ham to rest for 15 minutes. Remove pineapple and cherries, slice the ham, and serve with any accumulated pan juices.

# Expert Tips:

01 -

This ham tastes indulgent but is surprisingly simple—just brush, bake, and baste, and the oven does most of the work.
The sweet-tart pineapple glaze keeps the meat juicy, and leftovers disappear fast in sandwiches or paired with veggies.

02 -

Not basting often enough means missing out on that sticky, flavorful crust—so keep the glaze nearby and set a timer.
Letting the ham rest after baking prevents dryness and ensures juicy slices; the patience pays off every time.

03 -