# What you need:
→ Ham
01 - 1 fully cooked bone-in ham (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 sliced pineapple rings (20 ounces), drained and juice reserved
09 - 1 jar maraschino cherries (6 ounces), drained
10 - Whole cloves (optional, for studding)
# Steps to follow:
01 - Preheat oven to 325°F (165°C). Place the ham, cut side down, in a large roasting pan lined with aluminum foil.
02 - Score the ham surface in a diamond pattern. Optionally, insert whole cloves at each intersection of the cuts.
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 the ham, securing each with a toothpick. Place a maraschino cherry in the center of each ring.
06 - Brush with additional glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with the remaining glaze, until the ham is caramelized and heated through (internal temperature should reach 140°F/60°C).
07 - Let the ham rest for 15 minutes before carving. Remove the pineapple and cherries, slice, and serve with pan juices.
