Ingredients
Method
- Preheat the oven to 325°F (160°C).
- Place the ham, cut side down, in a baking or roasting pan.
- Use a sharp knife to score the top of the ham diagonally in a cross-hatch pattern, making lines about 1-inch (2.5 cm) apart and ¼-inch (0.6 cm) deep.
- In a saucepan over medium-high heat, combine the pineapple tidbits and juice with brown sugar, Dijon mustard, and ground cloves.
- Stir occasionally, bring to a boil, then reduce heat to a simmer and let bubble until thickened, 10-15 minutes.
- Brush the glaze over the ham, getting in between the slices as well. Reserve about 1/4 of the glaze.
- Bake for about 90 minutes, brushing ham with glaze every 30 minutes, until the ham is heated through and the glaze has caramelized.
- Brush with the remaining glaze and serve.
Notes
You can also use a spiral ham for this recipe.
If you want a more pronounced clove flavor, you can increase the amount to 1/2 teaspoon.
Make sure to keep an eye on the ham while baking to prevent it from getting too dark. You can cover it with foil if necessary.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
If you want a more pronounced clove flavor, you can increase the amount to 1/2 teaspoon.
Make sure to keep an eye on the ham while baking to prevent it from getting too dark. You can cover it with foil if necessary.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.