Jamón con Piña (Glazed Ham with Pineapples) (Edit recipe)

Prep ham

1. Take the ham out of the refrigerator at least 40 minutes before baking to allow it to come to room temperature. This will help cut down the cooking time.
2. Preheat oven to 350 degrees F.
3. Remove ham from packaging and rinse under cold water. Place the ham in a roasting pan.
4. In a small saucepan, add the pineapple juice, maraschino cherry juice, brown sugar, cloves, and mustard. Stir until well combined and cook until it bubbles. Add a cornstarch slurry to thicken it. Remove from heat and set aside.
5. Pour about 1 cup of the glaze over the ham until evenly coated. If using a spiral cut ham, making sure to coat each slice with the glaze.
6. Place the pineapple slices on the ham using the toothpicks to hold them in place. First, add the toothpick to the ham. Then place the pineapple slice right over the toothpick, (like playing ring toss.) Add a cherry to the center of each pineapple slice by pinning it right onto the toothpick that holds each one. Create a beautiful pattern all around the ham.

Cook ham

1. Add 1 cup of water to the pan so the ham doesn't dry out. Cover the ham with aluminum foil. Place ham in the oven and cook for 1 hour.
2. After an hour, remove the ham from the oven and baste with its juices from the pan. Cover and continue cooking for 30 more minutes.
3. If you want the glaze to caramelize on the outside of the ham, brush the ham with glaze and crank up the heat to 425 degrees F. Cook the ham uncovered for about 5 minutes. Rotate the ham, if necessary, to get an even caramelization. Keep a close eye on it, so it doesn't burn. Sugar tends to burn very easily!
4. Remove them ham from the oven, cover with foil and allow to rest 20-25 minutes before slicing. Ladle the pan juices over the ham when serving. Enjoy!