A delightful twist on the classic holiday ham, featuring a sweet and tangy glaze and vibrant garnishes.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the ham inside for even cooking.
Score the surface of the ham in a crosshatch pattern, about 1/4 inch deep.
Scoring the ham allows the glaze to penetrate and flavor the meat.
Insert a clove into the center of each square created by the scoring.
Use whole cloves for a more pronounced flavor and easy removal after cooking.
Place the ham in a roasting pan, fat side up.
Using a roasting pan with a rack helps the heat circulate evenly around the ham.
Pat the brown sugar onto the surface of the ham.
Press the sugar firmly to ensure it adheres well to the ham.
Bake the ham for 30 minutes to allow the sugar to begin melting.
Keep an eye on the ham to prevent the sugar from burning.
Mix the pineapple juice and orange zest in a bowl.
Stir well to combine the flavors evenly.
Baste the ham with the glaze and return it to the oven.
Baste generously to coat the ham thoroughly.
Continue baking the ham, basting every 20 minutes, for 16 minutes per pound.
Regular basting keeps the ham moist and flavorful.
During the last 20 minutes, decorate the ham with pineapple rings and cherries, securing them with toothpicks.
Arrange the garnishes attractively for a festive presentation.
Remove the ham from the oven and let it rest for 15 minutes before serving.
Resting allows the juices to redistribute, making the ham juicier.
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