1-First step: Preheat and get the ham ready Start by preheating your oven to 325°F. This is the sweet spot for warming a fully cooked ham without drying it out. While the oven heats, confirm the ham is fully thawed. If it is still partially frozen, give it more time in the fridge before baking, because a thawed ham heats more evenly and stays juicier. Set the ham in a large roasting pan, cut side down if possible. If your ham has a spiral cut, the slices will fan out nicely, which helps the glaze soak into those little creases. This is one of the big reasons folks love using a spiral-cut ham for holidays and family dinners.

2-Second step: Add the pineapple rings and cherries Now arrange the pineapple rings across the top and sides of the ham. Secure each ring with toothpicks so they stay put during baking. Then place a maraschino cherry in the center of each ring, and tuck a few extra cherries in any open spots on the ham. This step is partly for looks, honey, but it also adds sweet flavor as the fruit warms up. If you want a more traditional presentation, keep the garnish full and pretty. If you prefer a simpler look, you can skip some of the decorative cherries and still get the same great taste.

3-Third step: Mix the pineapple brown sugar glaze In a large bowl or measuring cup, combine the saved pineapple juice, saved cherry juice, 1/4 cup brown sugar, 1/4 cup yellow mustard, 1/3 cup pure honey, 1/4 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground clove. Stir well until everything starts to look smooth and blended. The mustard may seem a little bold at first, but trust the process. It helps the glaze taste balanced instead of overly sweet. Next, add 1/4 cup cornstarch and whisk until the mixture is smooth and lump-free. This matters because the cornstarch gives the glaze that clingy texture that sticks to every slice of ham instead of running straight to the bottom of the pan.

4-Fourth step: Cook the glaze until thickened Pour the mixture into a saucepan and set it over medium-high heat. Bring it to a boil while whisking constantly. The glaze should thicken in about 3 to 5 minutes. Once it reaches a glossy, spoon-coating texture, remove it from the heat right away. If it gets too thick too fast, whisk in a splash of extra pineapple juice. If it seems too thin, give it another minute or two on the heat. You want it warm and pourable, not stiff like candy.

5-Fifth step: Glaze the ham and begin baking Pour the warm glaze over the prepared ham, letting it run between the slices and down into the pan. Use a spoon to help coat the pineapple rings and cherries too. Then bake uncovered for 30 minutes at 325°F. This first stretch of baking starts the caramelization and lets the glaze sink into the meat. Keep an eye on the pan during this stage. You want the ham to heat through gently while the glaze gets shiny and fragrant. The kitchen will smell downright wonderful, so do not be surprised if folks start wandering in asking when dinner is ready.

6-Sixth step: Baste and finish baking After the first 30 minutes, baste the ham with the glaze and the pan juices. Spoon that sweet liquid over the top so the meat stays moist and glossy. Then bake uncovered for another 20 to 30 minutes. If you notice the top is getting darker faster than you want, loosely cover it with foil during the second half of baking. That helps keep the ham moist while still letting the glaze caramelize. The total cook time is about 1 hour, though the exact timing can shift a little depending on the size of your ham. Since you are working with a fully cooked smoked ham, the real goal is heating it through and building flavor, not cooking it from raw.

7-Final step: Rest and slice When the ham is hot and the glaze looks lacquered and beautiful, take it out of the oven and let it rest for 15 minutes before slicing. Resting matters because it gives the juices time to settle back into the meat. If you skip this step, the slices can get a little drier and the juices may run all over the board. Slice between the spiral cuts and serve warm with extra pan juices spooned over the top. Pair it with mashed potatoes, green beans, sweet potato casserole, rolls, or whatever your people love most. Resting the ham for 15 minutes helps keep every slice juicy and tender, so do not rush that part, boo boo.