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Ingredients
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Ham
Glaze
Finishing / Serving
Method
Ham
Prepare oven and ham
Preheat oven to 325°F (162°C). Remove ham from packaging and discard any gelatinous glaze packet. Rinse ham briefly under cold water and pat dry with paper towels. Place ham cut-side down in a roasting pan fitted with a rack. If the ham is bone-in and rounded, score the surface in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart.
Stud with cloves and add fruit
If using whole cloves, press a clove into the center of each diamond intersection or every 1–2 inches across the ham surface. Arrange pineapple slices over the ham and secure each slice with a toothpick; press a maraschino cherry into the center of each pineapple slice and secure if desired.
Initial bake
Add about 1/2 cup of water to the bottom of the roasting pan to keep the ham moist. Tent the ham loosely with aluminum foil, sealing the edges of the pan to trap steam but prevent direct contact with the ham surface. Bake until internal temperature reaches about 120–125°F (49–52°C), approximately 10–12 minutes per pound (for an 8 lb ham, ~80–96 minutes). This step gently reheats the fully cooked ham before glazing.
Glaze
Make the glaze
While the ham is in the oven, combine brown sugar, corn syrup, Dijon mustard, apple cider vinegar, ground cinnamon, ground cloves, and water in a small saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture is smooth. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Remove from heat and keep warm.
Glaze the ham
When the ham reaches 120–125°F, remove foil and brush a generous layer of glaze over the exposed surface. Return the ham to the oven, uncovered, and continue baking. Baste with additional glaze every 10–12 minutes. Continue until the ham registers 140°F (60°C) in the thickest part near the bone and the glaze is shiny and caramelized, about 20–30 more minutes depending on size. Watch closely to prevent burning; if glaze darkens too quickly, loosely tent with foil.
Finishing / Serving
Rest and carve
Remove ham from oven and transfer to a cutting board. Let rest, tented loosely with foil, for 15–20 minutes to allow juices to redistribute. Reserve pan drippings and any remaining glaze to serve alongside.
Garnish and serve
Remove toothpicks securing pineapple and cherries. Slice the ham against the grain into 1/4–1/2 inch slices for serving. Arrange on a platter, spoon pan drippings or extra glaze over slices if desired, and sprinkle chopped parsley for color. Serve warm. This recipe yields about 16 servings (approximately 1/2 lb per person).