• Place the bone-in spiral ham facing down on the roasting pan. Then, use toothpicks to secure the pineapple rings and cherries to the ham. I place the cherries in the center of the pineapple rings. Proceed to roast the ham in the oven for about 2 hours at 350 degrees Fahrenheit.
• To keep your ham moist and tender, it’s a good idea to cover it while it’s baking. One effective way to do this is by tenting the ham with foil. Simply place a sheet of foil over the ham, making sure it’s snug around the edges to trap moisture. This will help prevent the ham from drying out as it cooks, resulting in a juicy and flavorful Ham.

Let’s prepare the glaze when there are 40 minutes left for the ham to cook. When the ham has been cooking for a while and there are only 40 minutes left until it’s done, we should start preparing the glaze.

• In a saucepan, combine brown sugar, fresh squeezed orange juice, some of the heavy syrup from the pineapple rings, as well as the maraschino cherries juices. I use a few cloves. Bring the ingredients to a boil on medium heat and cook for 3–4 minutes to thicken before pouring onto the ham.
• Without turning off the oven, remove the roasting pan and pour the glaze over the ham. Return to the oven and continue baking uncovered for 30 minutes, basting the ham a couple of times.
• Remove from the oven and let the ham sit for about 15 minutes. Serve & enjoy!