Ingredients

The following ingredients have 10 Servings
  • 8 pounds smoked, fully-cooked ham (bone-in, shank or butt cut)
  • 1 20 ounce can pineapple slices (in juice, not syrup)
  • maraschino cherries
  • 2 tablespoons whole cloves
  • 1½ cup brown sugar (light or dark)
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pineapple juice
  • 1 tablespoon butter

Instruction

  • Preheat the oven to 325 degrees.
  • Using a sharp knife, score the ham by cutting shallow lines across the top, going one-way about an inch apart. Then, cut shallow lines across the lines you already cut, making a diamond pattern. Insert a whole clove in each diamond or square.
  • Place the ham cut side down in a 9x13 baking pan or a 12-inch cast-iron skillet. Pour all of the pineapple juice except two tablespoons into the pan or skillet, and cover tightly with aluminum foil. Bake for one and one-half hours or until an instant-read thermometer inserted in the center, not touching the bone, reads 140 degrees F.
  • Add the glaze ingredients to a small bowl, including two tablespoons of pineapple juice. Pour in a small saucepan and place over medium heat. Add the butter and cook just until the sugar melts, stirring constantly. Then, take it off the heat. Set aside.
  • Remove the ham from the oven and turn it onto its side. Spoon the glaze generously on top, making sure to cover all exposed areas. Top with pineapple slices and cherries. Secure them with toothpicks, if necessary. Brush on more glaze.
  • Put the ham back in the oven uncovered and bake for approximately 30-35 minutes or until the glaze is sticky and caramelized.
  • Ham can be served hot, warm, or at room temperature. Top with the remaining glaze before serving, or serve it on the side. Also be sure to remove the cloves and any toothpicks.