Pineapple Ham

12 standard portions

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Ingredients

• 6-7 pound fully cooked ham (preferably boneless, but bone-in is fine if that’s what’s available.)
• 15 ounce can pineapple rings in juice (reserve juice, about 3 tbsp)
• 4 ounces jarred maraschino cherries without stems
• ¼ cup brown sugar (packed)
• ¼ cup honey
• 1 tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground clove

Method

1. Allow the ham to sit at room temperature for 30 minutes before cooking. This will keep it from being cold in the center.
2. Preheat the oven to 325°F/160°C, line a roasting pan with foil.
3. Place ham in the roasting pan, with a sharp knife score the rind with a diamond pattern.
4. Make the glaze: combine the glaze ingredients with ¼ cup of pineapple juice.
5. Brush half of the glaze over the ham, cover with foil and cook for an hour and a half.
6. Remove the ham from the oven, uncover then brush with the remaining glaze. Arrange the pineapple rings all over the ham using toothpicks. Then add 1 maraschino cherry in the center of each pineapple ring.
7. Bake uncovered for 30-45 more minutes or until the internal temperature of the ham reaches 140°F/60°C.
8. To get an extra brown and crispy crust, turn on the broiler and broil for 1-5 minutes to crisp up the top.
9. Allow the ham to rest on a platter for 15-30 minutes before slicing and serving.