Prep the Ham: Preheat oven to 325°F (160°C). Place the ham in a roasting pan, cut side down. Score the top in a crisscross pattern (about 1/4-inch deep). If using, stud with cloves.
Make the Glaze: In a small bowl, mix brown sugar, pineapple juice, honey (or maple syrup), and Dijon mustard until smooth.
Glaze the Ham: Brush half the glaze over the ham. Arrange pineapple slices over the ham, securing with toothpicks if needed. Place a maraschino cherry in the center of each pineapple slice if desired.
Bake: Cover the ham loosely with foil and bake for 1 ½ to 2 hours (about 15 minutes per pound).
Glaze Again: During the last 30 minutes, remove the foil, brush with the remaining glaze, and continue baking until caramelized and golden.
Rest & Serve: Remove from oven, let rest 10 minutes, then slice and serve with pineapple rings and extra glaze drizzled on top.
✨ Tips:
You can use crushed pineapple instead of slices if you prefer a thicker glaze.
If you like it extra caramelized, broil for the last 3–5 minutes (watch closely!).
Would you like me to also give you a smaller version of this recipe (like with just ham steaks or slices) for weeknight cooking instead of the big holiday ham?
