- 9 lbs bone-in ham cooked
- 1 cup water
- 20 oz canned pineapple pineapple rings
- 10 oz maraschino cherries drained
Brown Sugar Honey Glaze
- 1/2 cup honey
- 1/2 cup brown sugar
- 4 tbsp salted butter
- 1/4 cup pineapple juice from canned pineapple
Defrost ham completely overnight.
Pre-heat oven to 325℉.
Place ham on a large roasting dish and pour water to the bottom of the dish. Cover the entire dish with foil and secure it tightly. Bake covered for 1 hour.
While ham is cooking, bring glaze ingredients to a small pot and bring to boil. Lower heat to medium low, stir and continue cooking until liquid thickens. If liquid is too thick, add more pineapple juice (from canned pineapples) to dilute it. Set aside.
Remove ham from oven and use a meat thermometer to check the internal temperature of the thickest part of the ham.
If temperature if below 125℉, brush glaze all over ham, secure pineapple and cherries with toothpicks (see Note 1), cover ham with aluminum foil and bake it at 375℉. Every 20 minutes, remove ham from oven, unwrap the aluminum foil, check on the temperature of the ham, brush more glaze on it, and wrap it again with aluminum foil, and bake. Keep doing this until internal temperature of ham reaches 140℉ (see Note 2). If the thickest part of the ham is above 125℉, brush glaze all over ham, secure pineapples and cherries, cover with aluminum foil and bake at 375℉ and check it in 15 minute intervals until internal temperature of ham reaches 140℉. (See Note 3 & 4)
Remove ham from oven when done and let it rest for 5-10 minutes.
Slice ham into thin slices. Serve and enjoy!
Note 1: Use toothpicks to secure the cherries and let the pineapple rings hang on to the cherries.
Note 2: When checking temperature of the ham, make sure to check multiple points. The thickest part of the ham, or the parts near the bones will take the longest to heat up. All parts of the ham should be 140℉ before ham is done.
Note 3: Optional: if the temperature of the ham is getting very close to the 150℉ mark but isn't quite there yet, you may want to check on the ham more frequently (less than 20 or 15 minute interval) to avoid overcooking it. You can also bake ham uncovered during the last 10-15 minutes if needed to speed up the process. Baking the ham uncovered will dry out the ham so avoid doing that for more than 15 minutes. Always remember: you can still fix it if it's undercook (just cook it longer), but you cannot fix it if you overcook it (kinda stuck with dry ham! ;) )
Note 4: Many variables could increase or decrease the cook time needed. For e.g. spiral ham and non bone-in ham will take less time to cook and dry out faster, a smaller ham will take less time to cook, ham that is not completely defrost will take longer to cook. There is no one size fit all instructions for a recipe like this! Adjust accordingly.
Calories: 806kcal | Carbohydrates: 31g | Protein: 59g | Fat: 49g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 3262mg | Potassium: 851mg | Fiber: 1g | Sugar: 30g | Vitamin A: 121IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg