# What You'll Need:
→ Ham
01 - 1 fully cooked bone-in ham, approximately 8 to 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 and Basting
08 - 1 can (20 ounces) pineapple rings, drained with juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves, optional, for studding
# How to Make It:
01 - Preheat oven to 325°F (165°C). Line a large roasting pan with aluminum foil. Place the ham, cut side down, in the prepared pan.
02 - Using a sharp knife, score the surface of the ham in a diamond pattern. If desired, insert whole cloves at the intersection points of each diamond.
03 - In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice. Stir until the sugar is dissolved and mixture is smooth.
04 - Brush one third of the glaze evenly over the ham. Tent the ham 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 pineapple ring.
06 - Brush with additional glaze. Continue baking uncovered for another 45 to 60 minutes, basting every 15 minutes with the remaining glaze until the surface is caramelized and the internal temperature reaches 140°F (60°C).
07 - Let the ham rest for 15 minutes before carving. Remove pineapple and cherries, slice the ham, and serve with pan juices.
