Ingredients
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5 to 9 lb smoked bone-in fully cooked ham
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Fresh cloves (not older than 1 year)
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1 cup brown sugar (demerara, turbinado, or raw)
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1/4 cup honey
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2 tbsp Dijon or yellow mustard
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1/2 tsp ground cinnamon (optional)
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Pineapple slices (fresh or canned)
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Maraschino cherries (optional)
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Lime (for scrubbing)
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Toothpicks (for garnish)
Instructions
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Scrub ham with cut lime to freshen and clean the surface.
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Score ham in a diamond pattern, inserting cloves into each corner.
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Preheat oven to 350°F. Place ham cut side down in a narrow baking pan lined with parchment.
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Bake 10 minutes per pound without glaze.
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Meanwhile, mix brown sugar, honey, mustard, and cinnamon to make the glaze.
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Optional: add chili powder or ground cloves for extra kick.
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Remove ham, secure pineapple and cherries with toothpicks.
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Brush glaze generously over the ham (use your hands or a spoon).
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Switch oven to broil. Return ham to oven and broil for 7–10 minutes, basting frequently.
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Rotate ham if needed for even caramelization.
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Remove from oven once a deep golden-brown crust forms. Let cool slightly.
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Slice thinly and drizzle with pan juices before serving.
Notes
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If ham is very salty, boil first as per packaging.
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Glaze can be thinned with pineapple juice or gently heated.
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Leftover glaze at the bottom of the pan is perfect for basting or drizzling.
- Prep Time: 20 minutes
- Cook Time: ~1.5 hours (varies by ham weight)
- Cuisine: Caribbean-American Fusion