Honey Glazed Ham Pineapple

# 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; juice reserved

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

10 - Whole cloves (optional, for studding)

# Step-by-Step Guide:

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

02 - Score the surface of the ham in a diamond pattern using a sharp knife. Optionally stud with 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 on medium, stirring until the sugar dissolves.

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

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

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

07 - Allow ham to rest for 15 minutes. Remove pineapple and cherries, slice, and present with pan juices.

# Expert Tips:

01 -

The honey glaze turns crisp and glossy, making each slice taste like a little celebration.
It’s effortless enough for beginners, but always impressive when served up as the star at the table.

02 -

Basting frequently is key—once I skipped, and the glaze turned patchy instead of glossy.
Letting the ham rest yields tender slices; carving too soon means juices spill out and the meat dries quickly.

03 -