Christmas ham with honey-glazed pineapple

Ingredients:

• 1 ready-made smoked ham weighing 4 - 4.5 kg on the bone (ham or knuckle)
• 1 tbsp whole cloves, optional
• 2 cans of pineapple rings (560g each)
• 20 maraschino cherries
• 2 tbsp. honey
• 2 cups light brown sugar

Preparation:

1. Let the ham sit at room temperature for about 30 minutes.
2. Preheat oven to 160°C.
3. Trim the skin from the ham. Using a sharp knife, make diagonal slits in the fat layer without cutting into the meat to create a lattice pattern. Press cloves, if using, into the ham at the intersection of the slits. Place the ham flat side down on the rack in a roasting pan.
4. Drain the pineapple juice into a separate container. Arrange the pineapple rings over the ham, securing them with toothpicks. Attach a maraschino cherry to the center of each ring with a toothpick. Fill the bottom of the roasting pan with 0.5 cm of water and cover the ham with foil.
5. Bake until a thermometer inserted into the thickest part of the ham (away from the bone) registers 135°F (55°C), about 2 1/2 hours (or about 15 minutes per pound of weight).
6. Meanwhile, combine the honey, brown sugar, and pineapple juice in a large saucepan over medium heat. Simmer gently, stirring occasionally, until the glaze thickens, 25-30 minutes. You should have about 3 cups of glaze. Set aside.
7. Increase oven temperature to 220°C.
8. Remove the foil from the ham and carefully brush a third of the glaze over the entire surface. If the water in the roasting pan has evaporated, add more. Bake the ham for another 15 minutes. Brush another third of the glaze over the ham and bake for another 15 minutes. Brush the remaining glaze over the ham and bake until the glaze is shiny and the skin is brown and crisp, another 15 minutes. Let rest for 15 minutes.