1 (8-lb) bone-in, fully cooked, smoked ham, at room temperature

1 cup brown sugar

1/2 cup pineapple juice

1/4 cup honey

1 tablespoon whole grain mustard

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Freshly ground black pepper, to taste



Preheat oven to 350°F

Line a baking sheet with foil.

Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.

In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.

Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.

Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.

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