Ingredients:

  • 9 lb bone-in spiral sliced ham
  • 1 cup unsweetened pineapple juice
  • 0.5 cup water or vegetable stock
  • 0.75 cup raw clover honey
  • 0.25 cup dark brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 0.5 tsp ground cloves
  • 0.5 tsp smoked paprika

Instructions:

  1. Remove the ham from the refrigerator 1 hour before cooking to temper. Place the ham cut-side down on a roasting rack in a large pan.
  2. Pour the pineapple juice and water into the bottom of the pan to provide a moisture reservoir.
  3. Tightly wrap the entire pan with two layers of heavy-duty foil, creating a steam-tight seal. Roast at 325°F (165°C) until the internal temperature reaches 110°F (43°C).
  4. While the ham steams, combine honey, brown sugar, vinegar, mustard, and spices in a small saucepan over medium heat.
  5. Whisk the glaze constantly until sugar dissolves and the mixture simmers. Reduce heat and let bubble for 3–5 minutes until the glaze coats the back of a spoon.
  6. Remove foil from ham, apply the glaze thoroughly using a silicone brush, and finish at high heat to crystallize the honey coating.