Preheat oven to 325°F (160°C). Remove ham from packaging and pat dry with paper towels. If the ham has a thick skin, trim it to leave a thin layer of fat. Using a sharp knife, score the fat in a diamond pattern about 1/4 inch (6 mm) deep, spacing cuts 1 to 1 1/2 inches (2.5–4 cm) apart. This allows the glaze to penetrate and for the clove garnish to be set.

Place in Roasting Pan

Place the ham flat-side down in a roasting pan fitted with a rack. Pour 240 ml water or low-sodium chicken stock into the bottom of the pan to keep the ham moist while cooking. Sprinkle 1 tsp kosher salt evenly over the exposed surface if you want extra seasoning (optional; be cautious because many cured hams are already salty).

Glaze & Studding

Make the Glaze

In a small saucepan, combine 1 cup brown sugar, 3 tbs Dijon mustard, 120 ml apple cider or orange juice, and 4 tbs honey. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture thickens slightly, about 4–6 minutes. Remove from heat and let cool slightly.

Stud with Cloves

Using the diamond score lines, insert whole cloves into the center of alternating diamonds (push cloves in partway so they stay). If using pineapple rings and maraschino cherries, arrange pineapple rings over the ham and secure with toothpicks. Place a cherry in the center of each pineapple ring.

Roasting & Glazing

Initial Roasting

Cover the ham loosely with aluminum foil and roast in the preheated oven. As a general guideline for a fully cooked bone-in ham, heat for about 10–12 minutes per pound (22–26 minutes per kg) until the internal temperature reaches 120–125°F (49–52°C) for serving warm. For a 5 kg ham, this is approximately 110–130 minutes. Check the ham after 60 minutes to monitor.

Glaze Towards the End

During the last 25–30 minutes of roasting, remove the foil and brush a generous layer of the prepared glaze over the ham. Return to the oven, uncovered, and baste with additional glaze every 8–10 minutes until the surface is glossy and caramelized. If the glaze begins to darken too quickly, tent lightly with foil.

Final Temperature

For best texture and to ensure the ham is warm throughout, remove the ham from the oven when an instant-read thermometer inserted into the thickest part away from bone reads 135°F (57°C). Allow for carryover heat to reach desired serving temperature. (If you prefer just warmed through, 120–125°F is acceptable; 135°F gives a hotter, more serving-ready ham.)

Resting & Serving

Rest

Transfer the ham to a cutting board and tent loosely with foil. Let rest 15–20 minutes so juices redistribute. Reserve pan juices for a light gravy or to drizzle over slices if desired.

Carve & Garnish

Remove cloves and toothpicks. Using a sharp carving knife, slice the ham across the grain into 1/4-inch to 1/2-inch (6–12 mm) slices. Arrange on a platter, garnish with chopped fresh parsley, and serve with any remaining warmed glaze or pan juices on the side.