Hawaiian Baked Ham with Tangy Pineapple Glaze

1.Preheat your oven to 325°F (160°C). Place the ham cut-side down in a roasting pan. If using a whole, un-sliced ham, score the fat deeply in a diamond pattern, about 1/4 inch deep.

2.If using whole cloves, insert one whole clove into the center of each diamond score mark on the ham.

3.Prepare the glaze: In a medium saucepan, combine the drained crushed pineapple, brown sugar, honey, Dijon mustard, apple cider vinegar, ground ginger, and ground cloves. Whisk well.

4.Bring the glaze mixture to a gentle simmer over medium heat, stirring constantly until the sugar is fully dissolved and the mixture has thickened slightly, about 5-7 minutes. Remove from heat and stir in the 2 tablespoons of reserved pineapple juice.

5.Brush about one-third of the glaze evenly over the entire surface of the ham.

6.Place the ham in the preheated oven. Bake for approximately 12-15 minutes per pound (or according to package directions for reheating).

7.After the first hour of baking, begin basting the ham with the remaining glaze every 20-30 minutes, using the pan drippings or reserved pineapple juice if the glaze seems too thick to spread easily.

8.For the last 30 minutes of cooking, increase the oven temperature to 400°F (200°C) to allow the glaze to caramelize beautifully. Continue basting.

9.The ham is ready when the internal temperature reaches 140°F (60°C) for a fully cooked ham. Total cooking time will vary based on size, usually 1.5 to 2.5 hours.

10.Remove the ham from the oven and let it rest tented loosely with foil for 15-20 minutes before slicing. Garnish with fresh pineapple rings and maraschino cherries before serving, if desired.