Instructions

• Remove ham from refrigerator 1-2 hours before baking to allow it to come to room temperature.
• Make glaze: In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes or until mixture thickens.
• Preheat oven to 300 degrees F. Remove ham from packaging and discard glaze packet and plastic disk. Place ham flat/cut side down in a deep baking dish or roasting pan lined with aluminum foil.
• Brush a few spoonfuls of glaze onto ham all over. Reserve remaining glaze for later. Cover ham tightly with a tent of aluminum foil to keep it moist.
• Bake at 300 degrees F for 1 ½ to 2 hours, or until internal temperature reaches 110 degrees. Ham is pre-cooked, this is just reheating.
• Remove ham from oven and foil tent. Increase oven temperature to 400 degrees F. Brush remaining glaze over ham and return to oven for 15 minutes.
• Remove from oven, tent with foil and allow to rest for 15 minutes before serving.
• For pressure cooker: Place ham inside and seal. Cook about 12-15 minutes per pound using steam cues to start timer. When done, quick release pressure and remove ham. Then baste with glaze every 30 minutes while baking covered with foil, removing foil for last 20 minutes for caramelized finish. Rest 10-15 minutes before serving.