Ingredients
Scale
- 1 fully cooked bone-in ham (about 8–10 pounds)
- 1 1/2 cups packed light brown sugar
- 1/2 cup pure pineapple juice (fresh if possible)
- 1 cup crushed pineapple, drained
- 2 tablespoons Dijon mustard
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Whole cloves for studding the ham (optional)
- Fresh pineapple rings for garnish (optional)
If you don’t have Dijon mustard on hand, feel free to substitute with yellow mustard or even a spoonful of spicy brown mustard for a little extra kick. For the brown sugar, dark brown sugar can be used if you prefer a richer molasses flavor. And while fresh pineapple juice is ideal, canned pineapple juice works just as well in a pinch.
Instructions
- Preheat your oven to 325°F (165°C). While the oven warms, score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. If you like, stud the intersections with whole cloves. This step always reminds me of Mama Lou’s hands—steady and sure, each clove placed with care as if sewing a quilt.
- Place the ham on a rack in a large roasting pan. Cover loosely with aluminum foil and bake for about 1 1/2 hours, allowing the ham to warm through evenly.
- While the ham is baking, prepare the glaze. In a medium saucepan, combine the brown sugar, pineapple juice, crushed pineapple, Dijon mustard, honey, cinnamon, and ground cloves. Stir over medium heat until the sugar dissolves and the mixture thickens slightly, about 8-10 minutes. The smell will fill your kitchen with the same warmth I remember from Mama Lou’s kitchen on Christmas morning.
- Remove the ham from the oven and brush a generous layer of glaze all over the surface. Return the ham, uncovered, to the oven and bake for another 30-40 minutes, basting with more glaze every 10 minutes. This slow caramelization is what gives the ham that irresistible sticky crust.
- Once the glaze is bubbly and deep golden brown, remove the ham from the oven. Let it rest for 15 minutes before slicing. I always like to gather my family around during this time—the anticipation is part of the joy, just like when Ouma and I would hover around Mama Lou, waiting for her to say it was time to eat.
- Garnish with fresh pineapple rings if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
