Ingredients
10lbsham,bone-in, fully cooked
½cuppineapple juice
½cupwater
½cupunsalted butter
¾cupbrown sugar
¾cupmaple syrup
2tbspdijon mustard
½tspground cinnamon
¼tspground cloves
4garlic cloves,smashed
Preparation
Preheat the oven to 300 degrees F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim away the rind and discard.
Set the ham aside to rest at room temperature for 1 to 2 hours.
Line a baking tray or dish with several sheets of aluminum foil or parchment paper.
Remove the rind or skin of the ham, ensuring the fat is left on.
Using a sharp knife, score a 1-inch-wide diamond pattern, not cutting more than ¼ inch deep over the entire ham.
Place the ham in the baking tray, then pour the pineapple juice and water into the base of the pan.
Cover the ham with 2 pieces of foil or parchment paper, then bake for 30 minutes.
Heat the butter in a small pot or saucepan over medium heat until golden brown.
Add in the brown sugar, maple syrup, mustard, cinnamon and cloves, stirring to mix together well for 2 minutes until the brown sugar has completely dissolved.
Reduce the heat to low, add the garlic, then bring to a simmer.
Set it aside and let cool to lukewarm.
After baking, carefully remove the ham from the oven, then increase the oven temperature to 425 degrees F.
Discard the foil or parchment paper and pour ⅓ of the glaze all over the ham, brushing in between the cuts to evenly cover.
Return to the oven, then bake uncovered for 15 minutes.
Remove from the oven, then brush with another third of the glaze and some of the pan juices.
Repeat again after 15 minutes more of baking until a dark golden-brown crust has formed.
Mix some of the ham pan juices together with the glaze in the pot.
Let the ham rest for 10 to 20 minutes before slicing.
Serve, and enjoy!
