to get started I'm going to be using two tablespoons of apple cider vinegar you could also use lemon juice in place of the vinegar I'm also going to be using a quarter cup of the juice from the cherries next I'm going to be using the juice from the two cans of pineapple slices that I will be using this made around a cup and a half of pineapple juice by the way I wanted to show you the particular brand of pineapple slices I'm using the pineapple juice is 100% juice typically they do sell pineapple slices and it's in a light syrup which makes it sweeter and less acidic and for that reason this is real juice I am going to be adding one full cup of light brown sugar this is a packed cup now if the pineapple slices weren't light syrup I might scale back on the brown sugar but it needs it I'm also going to be using 1/2 cup of honey and this is a local wildflower honey that lends a fantastic taste to this sauce ok so I am also going to be using 1 teaspoon of ground cinnamon you can adjust the cinnamon amount to the ratio of ingredients you can add more or less I think a teaspoon is a good amount I'm also going to be using 1/2 teaspoon of ground cloves again you can adjust this some people don't like the taste of cloves you can leave it out I like it and I also want to show you just in case you don't have ground clove or ground cinnamon for whatever reason you could also use a cinnamon stick and around 20 whole cloves and just allow them to steep and simmer in the sauce once you combine it ok so now I'm going to show you here I have an almost 10-pound fully cooked bone-in ham and this is around 9.73 pounds and the instructions that came with ahem says 15 to 20 minutes at 325 per pound I'm gonna go around 15 minutes per pound when I cook this because it is fully cooked you're basically warming it through okay so first things first I am basically going to combine all of the ingredients for the sauce in a saucepan and I want to warm it through just to warm through the dry spices and to dissolve the brown sugar into the sauce I'm not really going to boil this and reduce it it's just basically to warm it through to get things combined so everything into the sauce pot and again I'm not going to bring this up to a simmer I'm just warming it through to dissolve the brown sugar I also want to mention that you could take an extra half cup of brown sugar and some honey and slather the the ham and let it set but I'll be honest when I'm making a holiday meal I kind of forget to do that step because all the focus mainly goes on the sides and the turkey but that is something that you could do extra to get a better glaze onto your ham but again I'm just showing you what I actually do and honestly I sometimes don't fuss with coating the ham because I'm always in a hurry so this is pretty much my quick way of making my holiday ham be sure to check the description below this video for the ingredients and measurements used in this recipe and I also like to place other links that you might find helpful as far as recipes and tips okay so now that everything is mixed and combined and warm through the brown sugar has definitely dissolved in the sauce I'm going to set it aside and now I'm going to prepare my ham okay so here I have my pineapple slices those were two cans of pineapple slices and here I have some cherries I'm probably going to be using more cherries and there's the beautiful ham and also you will need toothpicks and right now I'm fumbling with them but yes you're going to need a bunch of toothpicks I'm eventually going to have to use more I can tell already so all I'm going to do now is score the exterior of the ham and I actually like to sort of go in deep when scoring it's more like cuts I go on around a half inch and I'm just going to go down and then across diagonally by the way you probably want to do this on a cutting board so you're not hitting the tip of your knife on the sides of this pan but you know again I'm always in a hurry and I don't have a lot of room in my kitchen okay so once you're done scoring the ham what I'm going to do is basically sort of open up these slits and this will allow just juices to get inside the ham as it bakes okay so now I'm going to start putting on the pineapples and cherries all over the exterior of this ham okay so my hand is ready I have transferred it to a roasting pan and for those of you that always like to know what type of pans that I use I will put the link below this video and it'll take you to the type of pan that I'm using this particular roasting pan does come with a lid and it holds up to 15 pounds okay so now I'm just going to pour this glaze sauce all over the hem and this is basically what I will be basting this hem when I start baking it I will be placing a lid and baking this that'll help maintain the moisture in the hand if you do not have this particular roasting pan use what you have and just cover it with aluminum foil okay so my hem is ready to start baking now I have a couple of tips if you're making your ham at home for a bone-in fully cooked ham which is what I'm using today I will be baking at 325 degrees Fahrenheit for 15 to 20 minutes per pound for a fully cooked spiral cut ham you want to bake it also at 325 Fahrenheit for 10 minutes per pound I will be basting this ham every 20 to 30 minutes okay this is after the first 30 minutes I want to show you I'm going to baste it but not much is going on obviously the Pam will be releasing juices and again this ham is very salty and smoky that is one of the reasons why if you're looking at anyone's glazed ham recipe because I'm not the inventor of a pineapple glazed ham they use a lot of sweet elements in the sauce because the ham is so salty so you do want to add don't be afraid to use that full cup of brown sugar it's going to help balance out the saltiness of the ham and the addition of the vinegar and or if you use lemon juice that also helps balance out the sweetness and the saltiness it all goes together okay so again after another 30 minutes I'm still basting if you have one of those little turkey squeezy basters that helps I couldn't find mine so again this is after about an hour and a half I'm still basting it every 30 minutes I know this is a lot of work there's probably easier ways to do this I think I even made a ham in a bag but if you just want to go with the retro classic ham basting recipe this is it now for the last 30 minutes of cook time you want to remove the lid I baste it twice in that last 30 minutes and here is the end result now as you can see this hand doesn't have that shiny thick glaze on it and if you do want to achieve that thick glaze then you probably want to Pat brown sugar and honey put the honey first and in the brown sugar on the hand so it gets that extra coating of sweetness and glaze but again I'm gonna keep it real with you guys I normally don't do that if I do have time to do that I'll do it but for the most part this is it and I can't complain because it's so delicious okay I've transferred my ham to a cutting board and it's going to rest for 20 to 30 minutes because I don't want to slice into it and juices run all over the place so I'm gonna let it sit there for 20 to 30 minutes now with the rendered juices and the sauce we created I'm going to put that into a saucepan just like this and I'm going to reduce it by a third in the meantime while it's doing that I'm also going to skim off any fat that got in there from the hand that was rendered from the hem and that is going to be the delicious sauce that goes over my sliced ham okay so this ham is rested I have a container I'm going to start placing the cherries and pineapples in that container because I'm not tossing those out we like to eat those and I like to add it when i plate my sliced ham on the platter okay so after slicing the ham that I'm going to need I'm going to place it on a platter and I'm going to arrange it where I do the pineapple and cherries and then ham and then just intermittently on the platter I think it looks nice and then I'm just going to add the hot sauce all over the top this sauce I kept it simmering and this is actually a good way to reheat your ham from the kitchen to the table without actually reheating it because you don't want to dry it out so you keep the sauce hot okay so I definitely hope you guys give this recipe a try I hope you like it and thanks for watching