- Preheat your oven to 325°F (163°C).
- Place the ham in a large roasting pan, flat side down.
- Using a sharp knife, score the surface of the ham in a diamond pattern (this helps the glaze soak in).
2. Make the Glaze
- In a saucepan over medium heat, whisk together pineapple juice, brown sugar, honey, Dijon mustard, cinnamon, cloves, garlic powder, salt, and pepper.
- Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally until the glaze thickens slightly.
3. Glaze and Decorate
- Brush the ham generously with half of the glaze.
- Arrange pineapple rings over the ham, securing them with toothpicks.
- If using, place maraschino cherries in the center of each pineapple ring.
4. Bake the Ham
- Cover the ham loosely with foil and bake for 1 ½ to 2 hours (about 15 minutes per pound).
- Every 30 minutes, baste the ham with the remaining glaze.
- In the last 20-30 minutes, remove the foil to let the glaze caramelize and form a golden-brown crust.
5. Rest and Serve
- Remove the ham from the oven and let it rest for 15-20 minutes before slicing.
- Transfer to a serving platter and enjoy!
Serving and Storage Tips:
- Serve warm with mashed potatoes, roasted vegetables, or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat slices in a skillet with a little glaze or wrap in foil and warm in the oven at 300°F (150°C).
Variants:
- Spicy Honey Glaze – Add 1 teaspoon crushed red pepper flakes for a kick.
- Maple & Orange Glaze – Substitute maple syrup for honey and add orange zest.
- Bourbon-Infused Glaze – Stir in ¼ cup bourbon for a deep, smoky flavor.
- Apple Cider Glaze – Replace pineapple juice with apple cider for a fall twist.
FAQ:
1. Can I use a spiral-cut ham?
Yes! Reduce baking time slightly since it’s pre-sliced. Baste often to keep it juicy.
2. Can I make this in a slow cooker?
Absolutely! Cook on low for 4-6 hours, basting every hour. Broil for 5-10 minutes at the end for caramelization.
3. Can I freeze leftover ham?
Yes! Slice and store in freezer-safe bags for up to 2 months.
4. What if I don’t have pineapple juice?
Use apple juice or orange juice as a substitute.
5. How do I keep my ham from drying out?
Baste frequently and cover with foil until the last 30 minutes to retain moisture.
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