Festive Hawaiian Pineapple Glazed Ham

1.Preheat your oven to 325°F (160°C). Place the ham cut-side down in a shallow roasting pan. If using a bone-in ham, score the fat cap in a diamond pattern using a sharp knife, being careful not to cut into the meat.

2.If desired, stud the intersections of the diamond pattern with whole cloves, securing them with toothpicks if necessary.

3.In a medium saucepan, combine the brown sugar, reserved pineapple juice, Dijon mustard, apple cider vinegar, ground ginger, and ground cloves. Heat over medium heat, stirring constantly until the sugar is completely dissolved and the mixture is smooth, about 3-5 minutes. Do not boil.

4.Remove the glaze mixture from the heat. Stir in the drained crushed pineapple and the maraschino cherry juice (if using). This is your glaze.

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

6.Place the roasting pan in the preheated oven. Bake for approximately 12-15 minutes per pound. For an 8 lb ham, this will be about 1 hour 36 minutes to 2 hours.

7.Every 30 minutes during the baking process, baste the ham generously with the remaining glaze, ensuring all surfaces are coated.

8.For the last 20 minutes of cooking, increase the oven temperature to 400°F (200°C) to allow the glaze to caramelize beautifully. Watch carefully to prevent burning.

9.Once the internal temperature reaches 140°F (60°C) for a pre-cooked ham, remove it from the oven. Tent loosely with foil and let it rest for 15-20 minutes before slicing and serving.