Modes

Ingredients

• 1 fully cooked bone-in ham, 7-8 pounds
• 1 cup fresh pineapple juice
• 1/2 cup dark brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 Tablespoon ginger, freshly grated
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 14-ounce jar Luxardo cherries, high-quality Italian maraschino cherries usually found in the liquor aisle at the store
• 2 ounces cherry juice from the jar
• 2 Tablespoons bourbon
• 1/4 cup whole cloves

Instructions

Preheat the Wolf Oven to 300°F on Convection Mode with the rack in position 3.

Remove any packaging from the ham and place it on a rack in a roasting pan.

In a medium saucepan, combine the pineapple juice, dark brown sugar, apple cider vinegar, soy sauce, Dijon mustard, honey, freshly grated ginger, ground allspice, ground cloves, ground cinnamon, cayenne pepper, cherry juice, and bourbon. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 10 to 15 minutes, or until the glaze has thickened and reduced slightly.

Cut pineapple into rings.

Score the surface of the ham in a diamond pattern using a sharp knife, making shallow cuts about 1/4-inch deep.

Cut and arrange fresh pineapple rings over the surface of the ham. Place a Luxardo cherry in the center of each pineapple ring, securing with toothpicks.

Stud the intersections of the diamond cuts with whole cloves for added flavor and aroma.

Brush the ham generously with the prepared pineapple glaze, ensuring the glaze gets into the scored cuts. Reserve some glaze for basting during cooking.

Cover the ham loosely with aluminum foil and place it in the preheated oven. Bake for 1 hour and then baste with glaze. Remove the foil and return to oven for an additional 30 minutes.

Remove the ham from the oven and let it rest for 10 to 15 minutes. Slice and serve, offering any remaining glaze as a sauce on the side.