Ingredients:

  • 9 lb pre-cooked spiral ham (bone-in)
  • 1 1/2 cups dark brown sugar
  • 1 (20 oz) can pineapple slices, juice reserved
  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp Dijon mustard

Instructions:

  1. Preheat oven to 325°F (160°C). Place the ham cut-side down in a large roasting pan. If using whole cloves, place them where the ham slices meet or use them to secure pineapple slices.
  2. Prepare the glaze: In a small saucepan, combine the reserved pineapple juice (approximately 1 cup), dark brown sugar, butter, and Dijon mustard. Heat over medium heat, stirring occasionally until the sugar dissolves and the butter melts completely. Bring to a low simmer and cook until the glaze thickens slightly (about 5 minutes).
  3. Bake Covered: Loosely wrap the ham tightly in heavy-duty aluminum foil, ensuring the pan is sealed to trap steam and moisture. Bake in the preheated oven for 3 hours (PT3H0M).
  4. Glaze and Caramelize: After 3 hours, carefully remove the foil and increase the oven temperature to 400°F (200°C). Brush the ham generously with about half of the prepared glaze, ensuring it coats all exposed surfaces.
  5. Return the uncovered ham to the oven and bake for an additional 30 minutes (PT30M). Brush with the remaining glaze every 10 minutes during this final phase until the glaze is deeply caramelized, sticky, and glossy.
  6. Rest: Remove the ham from the oven and let it rest for 15 minutes before slicing and serving. This allows the juices to redistribute and the glaze to set completely.