Baked Ham With Pineapple & Brown Sugar Glaze

Preheat the oven

1. Preheat the oven to 325 F so it is fully heated before the ham goes in. A moderate oven temperature gently warms the already cooked ham without drying it, allowing the glaze to thicken slowly and evenly.

Prepare the ham

1. Place the ham flat side down in a sturdy roasting pan. Pat the surface dry with paper towels so the glaze adheres properly. Arrange pineapple rings over the top and sides, pressing them lightly so they sit flush against the meat. Place a cherry in the center of each ring and secure with toothpicks so the fruit stays in place as the glaze melts and the ham heats.

Combine the glaze liquids

1. In a large measuring cup or mixing bowl, pour the pineapple juice and cherry juice. Add the honey, mustard, brown sugar, cinnamon, nutmeg, ginger and clove. Whisk steadily until the sugar dissolves and the mixture becomes smooth and evenly colored. The glaze should smell warm and lightly spiced at this stage.

Add the cornstarch

1. Sprinkle the cornstarch evenly over the liquid mixture while whisking. Continue whisking until no dry pockets remain and the glaze looks slightly opaque. This is normal and will clear as it cooks (the cornstarch activates with heat to create the glossy texture).

Cook the glaze

1. Transfer the mixture to a medium saucepan and place over medium high heat. Whisk continuously as it warms so the sugars melt smoothly and do not stick. Once the glaze begins to bubble, continue whisking for 3 to 5 minutes until it thickens to a syrupy consistency that coats the back of a spoon. Remove from the heat immediately once thickened to prevent over tightening.

Coat the ham

1. Slowly pour the warm glaze over the prepared ham, letting it flow over the pineapple rings and down the sides. Use a spoon to guide glaze into creases and between fruit pieces so the surface is evenly coated. Some glaze will collect in the pan, which will be used for basting.

Bake the ham

1. Place the ham uncovered into the oven and bake for 30 minutes. During this time the glaze begins to set and cling to the surface, and the fruit edges start to soften and warm.

Baste the ham

1. Carefully remove the pan from the oven. Using a large spoon or baster, scoop the warm pan juices and glaze and pour them back over the ham. The glaze will now be slightly thinner from heat, allowing it to spread easily and build a second layer of flavor.

Finish baking

1. Return the ham to the oven uncovered and continue baking 20 to 30 minutes more. The glaze will deepen in color, becoming glossy and lightly caramelized. Pineapple edges should appear lightly golden and the surface sticky to the touch.

Rest the ham

1. Remove the ham from the oven and allow it to rest in the pan for 15 minutes. Resting allows juices to redistribute through the meat so slices remain moist and tender when carved.

Serve

1. Transfer the ham to a serving platter and remove all toothpicks. Slice along the grain into even pieces and spoon warm glaze and pan juices over the slices just before serving for shine and moisture.