Honey-Glazed Ham with Pineapple and Clove Studs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baked ham glazed with a honey-mustard sauce and adorned with pineapple rings and aromatic clove studs, a classic centerpiece for festive occasions. This American-inspired holiday recipe, ready in about 110 minutes, pairs bone-in ham (fully cooked), whole cloves, pineapple rings for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 12 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Score the surface of the 7 lb fully cooked bone-in ham in a diamond pattern about 1/4 inch deep, then stud each diamond with whole cloves, spacing evenly (about 30 cloves).
  2. Step 2: Place the ham cut-side down in a roasting pan and arrange 8 pineapple rings over the top, securing each ring with toothpicks.
  3. Step 3: In a small bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, and 1/2 tsp ground cinnamon until smooth.
  4. Step 4: Brush the glaze generously over the ham and pineapple, reserving some glaze for later.
  5. Step 5: Bake the ham uncovered for 1 hour 30 minutes, basting with remaining glaze every 20 minutes until the surface is caramelized and internal temperature reaches 140°F.
  6. Step 6: Remove from oven and let rest for 15 minutes before slicing and serving.

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