6-7poundfully cooked hampreferably boneless, but bone-in is fine if that’s what’s available.
15 ouncecan pineapple rings in juicereserve juice, about 3 tbsp
4ouncesjarred maraschino cherries without stems
For the glaze
Allow the ham to sit at room temperature for 30 minutes before cooking. This will keep it from being cold in the center.
Preheat the oven to 325°F/160°C, line a roasting pan with foil.
Place ham in the roasting pan, with a sharp knife score the rind with a diamond pattern.
Make the glaze: combine the glaze ingredients with ¼ cup of pineapple juice.
Brush half of the glaze over the ham, cover with foil and cook for an hour and a half.
Remove the ham from the oven, uncover then brush with the remaining glaze. Arrange the pineapple rings all over the ham using toothpicks. Then add 1 maraschino cherry in the center of each pineapple ring.
Bake uncovered for 30-45 more minutes or until the internal temperature of the ham reaches 140°F/60°C.
To get an extra brown and crispy crust, turn on the broiler and broil for 1-5 minutes to crisp up the top.
Allow the ham to rest on a platter for 15-30 minutes before slicing and serving.
Storing: Keep your leftovers in an airtight container in the fridge for up to 5 days. You can also freeze sliced or diced ham for up to 3 months to use in recipes later.