Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C). Place ham on a rack set in a roasting pan.
- Bake uncovered in the preheated oven for 2 hours.
- While the ham is baking, combine brown sugar, pineapple juice, and honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil.
- Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
- Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
- Remove ham from the oven after it has baked for 2 hours. Brush with glaze.
- Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
- Remove from oven and let rest for 15 minutes before carving. Serve hot and enjoy!
Notes
Use a fully-cooked, bone-in ham for best results. Glaze can be prepared up to 2 days in advance; store in a covered container in refrigerator and reheat over low heat before using. Add leftover glaze to pan drippings with a little flour or cornstarch to make a sauce. Use ham bone and trimmings to make soup afterward.
