- 1 (10lb) fully-cooked, bone-in ham
- 1 ¼ cups dark brown sugar, packed
- ⅓ cup pineapple juice
- ⅓ cup honey, or more to taste
- ⅓ large orange
- 2 tbsp Dijon mustard
- ¼ tsp ground cloves
- 1 ½ tsp lemon juice, or to taste (optional)
Preheat the oven to 325° F. Place ham in a roasting pan.
Bake ham, uncovered, in the preheated oven for 2 hours.
While the ham is baking, combine brown sugar, pineapple juice, and ⅓ cup honey in a saucepan.
Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
TIP: Add leftover glaze to the pan drippings along with a little flour or cornstarch to make a nice sauce to accompany the meat. Use the ham bone and any trimmings to make soup afterward