Ingredients
Scale
- 7–8 lb Bone-in smoked ham (shank or butt portion)
- 1 cup packed brown sugar
- 1/2 cup pineapple juice (or orange juice)
- 2 tablespoons yellow or Dijon mustard
- 1/2 teaspoon ground cloves
- 1/2 teaspoon garlic powder
- Optional: Pineapple rings for garnish
Instructions
- Preheat your oven to 325°F (165°C). In a small mixing bowl, whisk together the brown sugar, pineapple juice, mustard, cloves, and garlic powder until a thick paste forms. Remove the ham from its packaging and pat it dry with paper towels. Place the ham in a large roasting pan, flat-side down. Score the surface of the fat in a diamond pattern, being careful not to cut into the meat itself. Rub half of the glaze mixture over the entire surface of the ham, ensuring it gets into the scores.
- Cover the roasting pan tightly with aluminum foil to prevent the ham from drying out. Place it in the oven and bake for about 15 minutes per pound. Halfway through the cooking time, remove the foil and brush the remaining glaze over the ham. If you are using pineapple rings, pin them to the ham with toothpicks at this stage. Leave the foil off for the final 30 minutes of cooking to allow the glaze to caramelize and become sticky.
- If serving immediately, let the ham rest for at least 15 minutes before carving. To make this ahead, let the cooked ham cool completely at room temperature. Slice the ham and place the pieces back into the roasting pan with the accumulated juices. Cover tightly with foil and refrigerate for up to 24 hours. When ready to serve on Christmas Day, reheat the covered pan in a 300°F oven for 20-30 minutes until warmed through. This keeps the meat incredibly moist.
- Cook Time: 2 hours 15 minutes