- Prep time: 15 mins
- Cook time: 12-15 mins per pound (approx. 2 hours)
- Serves: 10-14 people
INGREDIENTS
The Meat:
- Spiral Sliced Ham: 8 to 10 lbs (Bone-in works best for flavor and moisture).
- Pineapple Juice: 1 cup (poured into the bottom of the pan for steaming).
The Sticky Honey Glaze:
- Honey: ½ cup
- Brown Sugar: 1 cup (packed, light or dark)
- Butter: 4 tablespoons, unsalted
- Dijon Mustard: 2 tablespoons (cuts the sweetness)
- Ground Cloves: ¼ teaspoon (the “holiday” smell)
- Cinnamon: ½ teaspoon
- Apple Cider Vinegar: 1 tablespoon (adds shine)
The Garnish (As seen in photo):
- Canned Pineapple Slices: 1 can (save the juice!)
- Maraschino Cherries: 1 jar
- Toothpicks: (Optional, if you want to pin the fruit to the ham, though the photo shows them arranged around the base).
INSTRUCTIONS
1. Prep & Steam (The “Juicy” Secret)
- Preheat oven to 325°F (165°C).
- Place the ham in a roasting pan. If it’s a half ham, place it cut-side down (this keeps the face from drying out).
- Pour 1 cup of pineapple juice (from the can) into the bottom of the roasting pan.
- Cover the ham tightly with foil. This creates a steam oven inside the foil.
- Bake for about 12-15 minutes per pound. (For a 10lb ham, this is about 2 hours). You want an internal temp of about 135°F.
2. Make the Glaze
- While the ham bakes, combine butter, brown sugar, honey, mustard, spices, and vinegar in a small saucepan over medium heat.
- Stir until sugar dissolves and the mixture is bubbly. Simmer for 2-3 minutes until it thickens slightly (it should coat the back of a spoon). Set aside.
3. The Glazing Phase
- When the ham has about 20-30 minutes left of cooking time, remove it from the oven.
- Discard the foil. Carefully flip the ham so the spiral cuts are accessible (if it was face down).
- Arrange the garnish: Place the pineapple rings and cherries around the base of the ham in the pan juices (like the photo).
- Brush 50% of the glaze all over the ham and into the spiral crevices.
- Return to oven (uncovered) for 15 minutes.
- Remove, brush with the remaining glaze, and bake for the final 15 minutes.
4. The “Shiny” Finish
- If the ham isn’t dark and glossy enough yet, turn the broiler on for 2-3 minutes. Watch it like a hawk—sugar burns fast! This creates that caramelized, shiny skin seen in the picture.
5. Serve
- Remove from oven and let it rest for at least 15 minutes before carving. This locks the juices in.
- Transfer to a platter. Arrange the roasted pineapples and cherries around the side for that festive presentation.