# What You'll Need:
→ Ham
01 - 1 fully cooked bone-in ham, 8–10 lb
→ Glaze
02 - 1 cup honey
03 - 1/2 cup brown sugar, packed
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, juice reserved
09 - 1 jar (6 oz) maraschino cherries, drained
10 - Whole cloves, optional, for studding
# How To Make It:
01 - Preheat oven to 325°F. Position ham, cut side down, in a roasting pan lined with aluminum foil.
02 - Score the surface of the ham in a diamond pattern. If desired, stud ham 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. Warm over medium heat, stirring until sugar dissolves.
04 - Brush one-third of the glaze over the ham. Loosely tent ham with foil and bake for 1 hour.
05 - Remove foil. Arrange pineapple rings over ham and secure with toothpicks. Place a maraschino cherry in the center of each pineapple ring.
06 - Brush again with glaze. Continue baking uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze, until caramelized and internal temperature reaches 140°F.
07 - Allow ham to rest for 15 minutes. Remove pineapples and cherries, slice ham, and serve with pan juices.
