Preheat oven to 325°F (165°C). Place ham in a large roasting pan, cut side down. Score the top in a diamond pattern (about ½ inch deep).
Prepare the glaze
In a saucepan, combine brown sugar, honey (or maple syrup), Dijon mustard, cloves, and ½ cup of the reserved pineapple juice.
Bring to a simmer and cook for 3–4 minutes until slightly thickened.
Decorate the ham (optional, but classic)
Arrange pineapple slices on the ham, securing with toothpicks.
Place a cherry in the center of each pineapple ring if desired.
Glaze & bake
Brush ham generously with glaze. Cover loosely with foil.
Bake 15 minutes per pound, basting with glaze every 20–30 minutes.
Caramelize at the end
For the last 20 minutes, remove foil and bake uncovered so the glaze gets sticky and golden.
Serve
Rest 10–15 minutes before slicing. Spoon extra pan juices over slices when serving.
✨ This dish is perfect for Easter, Christmas, or Sunday dinner — smoky ham, sweet pineapple, and caramelized brown sugar make a combination everyone loves.
Would you like me to also include a slow-cooker version of this recipe for an easier, hands-off option?
