Glazed Christmas Ham

 

• 0 oz canned pineapple slices Retain the pineapple juice.
• 1/4 cup honey
• 1/2 cup brown sweetener or sugar Dark or light.
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 10-12 pound fully cooked ham I prefer bone-in and spiral cut.
• maraschino cherries

• Allow the ham to come to room temperature prior to baking. This will usually take an hour.
• Preheat oven to 325 degrees.
• Score the ham if necessary.
• Place a saucepan on medium-high heat. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves.
• • Stir for 3-4 minutes until the sweetener has melted.
  • Add the cornstarch and water to a small bowl and stir to combine.
  • Add the cornstarch slurry mixture to the glaze. Stir as you pour and add it in slowly. Stir until the glaze thickens.
  • Place the ham on a foil lined sheet pan or in a roasting pan. Drizzle the glaze over the ham. Use a cooking brush if necessary to add glaze into the cuts of the ham.
  • Use toothpicks to secure the pineapple slices and cherries over theexterior of the ham. Wrap and tent foil around the ham. Do not wrap it tightly, the glaze will stick to the foil. Wrap it so that it's insulated.

    • Bake for 1 1/2 hours. Remove the foil and baste the ham with the glaze. (Bake time will vary based on the size of your ham. See notes.)
    • Return the ham to the oven uncovered. Bake for an additional 30 minutes.
    • Allow the ham to rest for at least 20 minutes after baking.