Ingredients
1 8-lb. smoked half bone-in spiral-cut ham
1 1/2 c. pineapple juice
3/4 c. packed light brown sugar
1/2 c. apple cider vinegar
1 tbsp. Dijon mustard
1 tsp. hot sauce
1/4 tsp. ground allspice
1 (20-oz.) can pineapple slices, drained
Maraschino cherries
Preparation
Step 1Adjust a rack to lower third of the oven and preheat to 325°. Wrap ham in aluminum foil, fat-cap-side up. Set ham on a rack in a large roasting pan and fill bottom of pan with about ¼” water (about 4 cups, depending on the size of the pan). Bake ham until the internal temperature reaches 120°, about 1 hour 20 minutes.Step 2Meanwhile, make the glaze: in a small saucepan, bring pineapple juice, brown sugar, vinegar, mustard, hot sauce, and allspice to a boil. Reduce heat to medium-high and simmer, swirling occasionally, until thick enough to coat a spoon, about 15 minutes. Remove from direct heat, and set aside atop the stove to keep warm.Step 3Carefully remove the roasting pan with the ham from the oven. Increase the oven temperature to 425°. Brush the ham all over with the glaze. Arrange the sliced pineapple all over the ham, securing each slice with a few toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Brush top of ham, pineapple, and cherries with more glaze.Step 4Return ham to oven uncovered to keep baking, basting with more glaze every 15 minutes, until heated through, about 45 minutes more. Remove from the oven, and brush with remaining glaze. Serve warm.
The key to glazing ham is to first warm the meat in a roasting tray filled with water. The water helps keep the ham from drying out while it cooks, and ensures that drippings don’t burn. Once the ham is warmed to about 120° in the center, remove the wrapping and start glazing. Then use toothpicks to arrange the pineapple slices and maraschino cherries on top. Brushing the ham and fruit 3 times (or about every 15 minutes) with the glaze should be just enough to create a nicely caramelized outside, while also infusing the ham with sweet pineapple notes. Once you’ve enjoyed the pineapple fixings and meat, there is still more to love about this bone-in ham. The bone makes for an incredible broth–just try our Ham Bone Soup. Before you start cooking, be sure to check out our favorite mail-order hams. Leftovers can be kept in the refrigerator for up to 5 days or freezer for up to 3 months.
