Maple-Glazed Baked 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.

A tender baked ham glazed with sweet maple syrup, studded with aromatic cloves and topped with caramelized pineapple slices for a classic Easter centerpiece. This American-inspired brunch recipe, ready in about 105 minutes, combines bone-in ham, maple syrup, whole cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 10, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 15 min Cook: 90 min Serves 10 American cuisine 420 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 6-pound bone-in ham in a diamond pattern about 1/8-inch deep, then stud 20 whole cloves into the intersections.
  2. Step 2: In a small bowl, whisk together 1/2 cup maple syrup, 1/4 cup brown sugar, 2 tablespoons Dijon mustard, and 1 teaspoon ground cinnamon until smooth.
  3. Step 3: Place the ham on a rack in a roasting pan and brush half of the maple glaze evenly over the ham. Arrange 8 pineapple rings on top, securing them with toothpicks if necessary.
  4. Step 4: Bake uncovered for 1 hour and 30 minutes, basting with remaining glaze every 30 minutes, until the internal temperature reaches 140°F and the glaze is caramelized.
  5. Step 5: Remove from oven and let rest for 15 minutes before slicing to serve.

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