Maple Glazed Ham

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  8 lbs Ham Or Canadian Bacon
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  0.5 cup Pineapple Juice, Canned Or Fresh
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  0.5 cup 1/2 cup water
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  0.5 cup Unsalted Butter
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  0.8 cup Brown sugar
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  0.8 cup Maple syrup
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp Cinnamon, Ground
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  0.3 tsp Cloves, Ground
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  4 Garlic(12g)

Instructions

1. 1Remove any plastic packaging from the ham and trim away the rind, leaving the fat layer intact. Using a sharp knife, score a 1-inch-wide diamond pattern across the entire surface, cutting no deeper than 1/4 inch. Let the ham rest at room temperature for 1–2 hours.
2. 2Heat the butter in a small saucepan over medium heat for 2–3 minutes until golden brown. Add the brown sugar, maple syrup, Dijon mustard, cinnamon, and cloves, stirring constantly for about 2 minutes until the brown sugar dissolves completely and the mixture is smooth.
3. 3Reduce heat to low, add the fresh garlic, and simmer for 1–2 minutes until fragrant. Remove from heat and let cool to lukewarm—the glaze should reach the consistency of room-temperature honey before using.
4. 4Place the ham in a large stovetop-safe skillet or Dutch oven over medium-high heat. Add the pineapple juice and water to the base (about 1/2 inch total liquid), cover with a lid or foil, and simmer for 30 minutes until the ham is heated through and the liquid is gently steaming.
5. 5Carefully remove the lid and brush 1/3 of the maple glaze over the entire ham, working it into the scored cuts. Return the lid and continue simmering over medium heat for 15 minutes until the glaze begins to set.
6. 6Remove the lid, brush the ham with another third of the glaze plus some of the pan juices, and simmer uncovered over medium heat for 15 minutes until a dark golden-brown crust forms on the surface. Brush with the remaining glaze and pan juices if needed to deepen the crust.
7. 7Transfer the ham to a cutting board and let rest for 10–20 minutes, then slice into portions.
8. 8Divide the sliced ham and pan juices evenly into 25 airtight containers while still warm. Refrigerate for up to 4 days.