Honeydear's Holiday Pineapple-Infused Baked Ham

Ingredients

• 1 (12 pound) bone-in ham, or more to taste
• 40 whole cloves
• 1 (21 ounce) can strawberry pie filling
• ¼ cup yellow mustard
• 1 (8 ounce) can sliced pineapple, juice reserved, divided
• 1 tablespoon cornstarch (Optional)
• toothpicks

Step 1

Warm your oven to 350°F (175°C). Pour about an inch of water into a baking dish, then place the ham in it with the flat side down. Use a sharp knife to cut diagonal lines across the top of the ham, making a diamond pattern, and press cloves into the points where the lines cross.

Step 2

In a bowl, mix together the pie filling, brown sugar, and mustard, mashing the strawberries a bit as you stir to create a thick glaze. In a separate small bowl, whisk the cornstarch into 2 tablespoons of the pineapple juice from the can, then add this to the strawberry mixture and stir until it’s nice and thick. Spread this glaze all over the ham, then pour the remaining pineapple juice on top—just be careful not to wash off the glaze. Cover the ham loosely with foil to keep it moist.

Step 3

Pop the ham into the oven and bake for about 1 hour and 45 minutes to 2 hours, basting it every now and then with the pan juices. You’ll know it’s ready when a meat thermometer inserted near the bone reads 130°F (54°C).

Step 4

Move an oven rack about 6 inches from the broiler element and preheat the broiler. Secure pineapple slices on top of the ham with toothpicks, then broil until they’re lightly browned and caramelized, which should take around 10 minutes.

Step 5

Once done, take the ham out and let it rest for 15 minutes before slicing, starting from the smaller end and working your way to the center. Enjoy!