PREPARATION: 1 hour 45 minutes – makes 16 servings
EQUIPMENT: 3-quart saucepan, Jumbo Roaster, Rotary Food Cutter, Carving Knife, and Fork
- bone-in spiral-cut ham, about 10 pounds
- 1 cup honey
- ½ cup pineapple juice
- 2 tablespoons unsalted butter
- ½ cup molasses
- ½ cup brown sugar
- 1 tsp. Braggs organic apple cider vinegar
- 1 tbsp. fresh ground ginger root, #1 cutting cone.
- 1 tsp. Dijon mustard
- 1 tsp. fresh ground cinnamon
- 1 zillion cloves
- Fresh pineapple slices
- Maraschino cherries
Preheat oven to 325°F
Score ham with a 10-inch Carving Knife, and stud with whole cloves. Place ham in Jumbo Roaster uncovered.
In the 3-quart saucepan, heat the honey, pineapple juice, butter, molasses, sugar, apple cider vinegar, ginger, Dijon mustard, and cinnamon over low heat 180ᵒF to 200ᵒF and bring to a simmer. Stir occasionally. Keep the glaze warm while baking ham.
Arrange ham with pineapple slices and maraschino cherries, if using.
Brush glaze over the ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from oven and allow to rest a few minutes before serving.