Honey Glazed Ham: Mahogany Crust and Succulent Meat

Remove the ham from the refrigerator 1 hour before cooking. Preheat oven to 325°F (165°C).

Pour pineapple juice into the bottom of a roasting pan. Place the ham cut-side down on an elevated rack in the pan. Insert cloves into the ham surface if using.

Tightly wrap the entire roasting pan with heavy-duty aluminum foil to lock in moisture. Bake for 10–12 minutes per pound.

While the ham bakes, combine honey, dark brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ginger in a small saucepan over medium heat. Simmer for 5-7 minutes until thickened and syrupy.

Remove ham from oven when internal temperature reaches 120°F. Remove foil and increase oven temperature to 400°F.

Brush half of the honey glaze over the ham, ensuring it gets between the spiral slices. Return to oven uncovered for 10 minutes.

Apply remaining glaze and bake for another 5-10 minutes until the crust is mahogany-colored and bubbling. Let rest for 15 minutes before serving.