Sticky sweet brown sugar ham with pineapple glaze that caramelizes beautifully for an easy and amazing holiday centerpiece.

Scale

1 bone-in spiral ham (8–10 pounds)

1 cup brown sugar

3/4 cup pineapple juice

1/4 cup honey

1 tablespoon Dijon mustard

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 tablespoon cornstarch

1 tablespoon water

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1. Preheat oven to 325°F and place ham cut-side down in roasting pan. Cover loosely with foil.

2. Warm ham 10–12 minutes per pound.

3. In saucepan combine brown sugar, pineapple juice, honey, mustard, cinnamon, and cloves. Simmer gently.

4. Mix cornstarch and water in a small bowl; whisk into glaze until thickened and glossy.

5. During last 30–40 minutes of baking, brush glaze generously over ham and between slices.

6. Bake uncovered, brushing every 10 minutes until caramelized and sticky.

7. Remove from oven and rest 15–20 minutes before serving.

Glaze during final baking stage to prevent burning.

Brush glaze between slices for deeper flavor.

Maple syrup may replace honey.

Orange juice may replace pineapple juice.

Leftovers can be stored refrigerated up to 4 days.