This was the first time I ever baked a ham for a holiday, and I was so happy with how crispy and succulent it turned out. It’s going to be a new tradition.
—CHRISSY CLARK BOISE, ID
PREP: 15 MIN. • BAKE: 2 1/4 HOURS + STANDING • MAKES: 20 SERVINGS
1 fully cooked bone-in ham (7 to 9 pounds)
Whole cloves
GLAZE/SAUCE
2 tablespoons cornstarch
1/4 cup cold water
2 1/2 cups packed dark brown sugar, divided
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/4 cup lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1 cup packed light brown sugar
1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove into each diamond. Cover and bake 2 to 2 1/2 hours or until a thermometer reaches 130°.
2. Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm.
3. Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and the remaining dark brown sugar; spread over ham.
4. Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.