Pineapple Brown Sugar Honey Ham

Ingredients

• 8 lb Pre‑baked Bone‑in Ham (Fully cooked, skin removed)
• 1 Tbsp Yellow Mustard (Regular yellow mustard)
• 1 cup Brown Sugar (for glaze) (Packed)
• 1 cup Brown Sugar (for coating) (Packed)
• 1.5 tsp Allspice (Ground)
• 1 tsp Ground Cloves (Ground)
• 1 tsp Cinnamon (Ground)
• 0.25 tsp Ground Ginger (Ground)
• 1 tsp Black Pepper (Freshly ground)
• 1 Tbsp Lemon Juice (Freshly squeezed)
• 0.75 cup Orange Juice (100% juice, no pulp)
• 0.75 cup Pineapple Juice (Canned or bottled)
• 0.25 cup Cherry Juice (Canned cherry juice)
• 0.5 cup Honey (Raw or light)
• 0.5 stick Unsalted Butter (Cut into cubes)
• 1 Tbsp Cornstarch (Optional, for thicker glaze)
• 1 cup Pineapple Slices (Fresh or canned, cut into rings)
• 0.5 cup Maraschino Cherries (Pitted)

Instructions

1. Score the ham

   Place the ham on a cutting board and, using a sharp knife, cut shallow slits about 1 inch deep in a diamond pattern across the surface, being careful not to cut through the meat.

   Time: PT5M

2. Apply mustard and brown‑sugar coating

   Brush the entire surface with 1 Tbsp yellow mustard, then sprinkle the 1 cup brown sugar mixed with 0.5 tsp allspice, 0.5 tsp ground cloves, and 1 tsp black pepper. Pat the mixture onto the ham until fully coated.

   Time: PT10M

3. Marinate in the refrigerator

   Cover the coated ham loosely with aluminum foil and refrigerate for at least 3 hours (or up to overnight) to let the flavors penetrate.

   Time: PT3H

4. Prepare pineapple and cherry garnish

   Slice fresh pineapple into rings (about 1 cup) and thread a few maraschino cherries onto each ring with toothpicks. Set aside.

   Time: PT5M

5. Make the pineapple‑brown‑sugar honey glaze

   In a small saucepan melt 0.5 stick butter over medium heat. Stir in 1 cup brown sugar until dissolved. If you prefer a thicker glaze, whisk in 1 Tbsp cornstarch. Add 0.5 cup honey, 1 tsp cinnamon, 0.25 tsp ginger, 0.5 tsp allspice, 0.5 tsp ground cloves, then pour in 0.75 cup orange juice, 0.75 cup pineapple juice, 0.25 cup cherry juice, and finally 1 Tbsp fresh lemon juice. Simmer, stirring occasionally, until the mixture thickens slightly (about 5‑7 minutes).

   Time: PT10M

   Temperature: Medium heat

6. Preheat oven and arrange ham

   Preheat the oven to 350°F (175°C). Place the chilled ham in a roasting pan, skin side up. Arrange the pineapple‑cherry rings on top, securing with toothpicks. Pour the prepared glaze into the bottom of the pan.

   Time: PT5M

   Temperature: 350°F

7. Bake and baste the ham

   Bake the ham for 2 hours, basting with the pan juices every 20 minutes using a basting brush. Remove the foil after the first hour to allow caramelization.

   Time: PT2H5M

   Temperature: 350°F

8. Rest and serve

   Remove the ham from the oven, tent loosely with foil and let rest for 10 minutes before slicing. Serve with extra glaze on the side.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

0g