Units Scale

For the Ham

For the Brown Sugar Glaze

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Preheat oven to 325°F (165°C).
Place the ham cut-side down in a roasting pan.
Pour water or apple juice into the bottom of the pan and cover tightly with foil.

In a saucepan, whisk together brown sugar, honey, Dijon mustard, butter, pineapple juice, cinnamon, and cloves.
Bring to a simmer for 3–5 minutes until slightly thickened.

Remove foil from the ham.
Brush generously with glaze.
Continue baking uncovered for 45 minutes, brushing with glaze every 15 minutes.
Broil for 2–3 minutes at the end for extra caramelization (optional).

Cooking Tips

Cover during the first hour to keep the ham juicy and prevent drying out.
Use pineapple or orange juice for added flavor depth and acidity that balances the sweetness.
Brush the glaze repeatedly—glazing 3–4 times builds that perfect sticky crust.
Broil carefully for a glossy, caramelized finish—watch closely so it doesn’t burn.
For a non-spiral ham, score the surface in a diamond pattern to help the glaze penetrate.

Variations

Replace honey with maple syrup for a deeper, richer sweetness.

Add 1–2 tbsp of orange zest and replace pineapple juice with orange juice.

Add 1–2 tbsp hot honey or ½ tsp crushed red pepper flakes to the glaze.

Top with pineapple rings and maraschino cherries during the final 30 minutes of baking.