Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest . Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer to pull the ham from the oven just as it reaches the perfect temperature, and then letting it rest for at least 15 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: What kind of ham is best for this recipe?

A bone-in, spiral-cut, or uncut, fully-cooked, smoked ham is the absolute best choice for the most flavor and a super juicy result.

Q3: How do I properly score a ham?

It's easy! Use a small, sharp paring knife to make shallow, diagonal cuts (only about 1/4-inch deep) all across the fatty surface of the ham, spaced about 1-inch apart. Then, simply turn the ham and make another set of diagonal cuts going in the opposite direction to create that classic, beautiful diamond pattern.

Q4: Can I make the glaze ahead of time?

Yes, absolutely! The honey-pineapple glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm it on the stovetop to loosen it up before you glaze the ham.

Q5: What if I don't have whole cloves?

If you don't have whole cloves, you can simply omit them. Your ham will still be absolutely delicious!

Pineapple Honey-Glazed Ham (A Holiday Showstopper!)

A classic and impressive recipe for a Pineapple Honey-Glazed Ham, perfect as the centerpiece for a holiday meal. This dish features a bone-in, fully-cooked smoked ham that is scored and studded with cloves. The ham is decorated with pineapple rings and maraschino cherries, then slow-roasted in the oven. During the final stages of cooking, it is repeatedly brushed with a sweet and syrupy homemade glaze made from honey, brown sugar, and the reserved pineapple juice, creating a beautiful, caramelized exterior.

Author: Grace

Ingredients

One 9- to 10-pound bone-in fully-cooked smoked ham
1 tablespoon whole cloves (optional)
Two 20-ounce cans sliced pineapple
20 maraschino cherries
2 cups honey
2 cups light brown sugar
Water

Instructions

Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 325°F.
Trim any skin from the ham. Use a sharp paring knife to score the fat in a diagonal crosshatch pattern, being careful not to cut into the meat. If using, push the whole cloves into the intersections of the cuts.
Place the ham, flat-side down, on a rack in a roasting pan.
Drain the pineapple slices, reserving the juice for the glaze. Arrange the pineapple slices all over the ham, securing them with toothpicks. Place a maraschino cherry in the center of each pineapple slice, also securing with a toothpick.
Pour 1/4 inch of water into the bottom of the roasting pan and tent the ham with foil.
Roast for about 2 hours and 30 minutes (or about 15 minutes per pound), until an instant-read thermometer inserted into the thickest part of the ham (avoiding the bone) registers 130°F.
Make the Glaze: While the ham roasts, combine the honey, brown sugar, and reserved pineapple juice in a large saucepan. Simmer over medium heat, stirring occasionally, for 25 to 30 minutes, until the glaze has thickened, become syrupy, and reduced to about 3 cups.
Glaze the Ham: Once the ham reaches 130°F, increase the oven temperature to 425°F.
Uncover the ham and carefully brush one-third of the glaze all over it. Bake for 15 minutes.
Brush with another third of the glaze and bake for 15 more minutes.
Brush the remaining glaze over the ham and cook for about 15 more minutes, until the glaze is shiny and the ham is dark golden brown. The final internal temperature should be 145°F.
Let the ham rest for at least 15 minutes before carving and serving.

Notes

This is a showstopper main course, perfect for holidays like Christmas or Easter.
Scoring the fat on the ham not only creates a beautiful presentation but also allows the glaze to penetrate the meat.
The three-stage glazing process at the end of cooking builds up a thick, caramelized, and flavorful crust on the ham.
Resting the ham before carving is a crucial step to ensure the meat is juicy and tender.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/pineapple-honey-glazed-ham/