For all the jokes about pizza toppings, pineapple and ham are actually a classic combination when done correctly. It doesn't get more correct or more perfect than Pineapple Honey-Glazed Ham. Tender-cooked ham covered with a sweet, fruity, and slightly tart glaze, with juicy pineapple slices, this show-stopping main course is as beautiful to look at as it is to eat. Festive flavors make Pineapple Honey-Glazed Ham a holiday treat that will keep you glancing at the calendar for the next occasion (and excuse) to roast one up.
Ingredients• 1 bone-in, fully-cooked, smoked ham, butt or shank half (9-10 pounds) • 1 tablespoon whole cloves, optional • 2 (20-ounce) cans sliced pineapple • 20 maraschino cherries • 2 cups honey • 2 cups light brown sugar
Let your ham sit at room temperature for approximately 30 minutes.
Preheat your oven to 325 degrees F.
Using a knife, trim off the skin of the ham.
Then use a paring knife to score through the fat, going in a diagonal pattern, making sure not to cut through the meat. This is not only decorative, but it also helps to ensure even cooking.
Next press the cloves (if using) into your ham, putting the cloves in the intersections of the knife cuts.
Then place the ham, flat-side down, on top of a rack in a roasting sheet.
Then drain the pineapples, saving the juice. Arrange all of the pineapple slices on top of the ham, securing them with toothpicks.
Then, add a maraschino cherry to the center of each pineapple slice, holding them in place with another toothpick.
Next, add 1/4 inch of water to the bottom of the roasting sheet. Tent your pineapple-covered ham with aluminum foil.
Roast the ham for about 2 hours and 30 minutes, until a thermometer inserted in the thickest part of your ham (making sure not to hit the bone) registers at 130 degrees F. A ham like this needs 15 minutes per pound of meat to cook properly.
While the ham cooks, mix the honey, brown sugar, and the saved pineapple juice in a large-sized pan on the stove-top over medium heat.
Let the mixture simmer, making sure to occasionally stir. Stop after 25-30 minutes, when the mixture is thick and syrupy and has reduced to approximately 3 cups. Then set the sauce aside.
Raise your oven temperature to 425 degrees F.
Uncover the ham and carefully brush approximately 1/3 of your glaze all over it.
Add more water if it has completely evaporated in the pan. Then, bake the ham for another 15 minutes.
Repeat the process of brushing on 1/3 of the glaze and baking for 15 minutes.
Then brush the remaining 1/3 of the glaze all over the ham. Cook it a final time (for approximately 15 minutes) until the glaze is shiny, the skin is a dark golden brown, and the outside is crispy.
Then let the ham rest for 15 minutes. Serve!