# 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 (20 oz) sliced pineapple rings, drained; reserve juice
09 - 1 jar (6 oz) maraschino cherries, drained
10 - Whole cloves, optional for studding
# Steps:
01 - Preheat the oven to 325°F. Line a large roasting pan with aluminum foil and place the ham, cut side down.
02 - Using a sharp knife, score the surface of the ham in a diamond pattern. If desired, stud the intersections with whole cloves.
03 - In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice. Heat over medium, stirring until the sugar is dissolved and the glaze is smooth.
04 - Brush about one-third of the glaze over the ham. Tent the ham loosely with foil and bake for 1 hour.
05 - Remove the foil. Arrange pineapple rings over the ham, securing with toothpicks. Place a maraschino cherry in the center of each ring.
06 - Brush additional glaze over the ham. Bake uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze. Continue until the ham is caramelized and reaches an internal temperature of 140°F.
07 - Allow the ham to rest for 15 minutes. Remove pineapple rings and cherries. Slice the meat and serve with pan juices.
