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Directions:
Preheat the oven to 325°F (165°C).
Place the chicken ham in a roasting pan. Score the surface with shallow diagonal cuts in a crisscross pattern to allow the glaze to penetrate.
In a medium saucepan, combine the crushed pineapple with juice, brown sugar, Dijon mustard, apple cider vinegar, ground ginger, and ground cloves if using. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add the slurry to the saucepan while stirring continuously. Continue simmering for another 2-3 minutes, until the glaze thickens.
Spoon half of the glaze over the chicken ham, spreading it evenly.
Cover the ham with foil and bake for 45 minutes.
Remove foil, baste with more glaze, and return to the oven uncovered. Bake for an additional 15-20 minutes, basting once more with glaze.
Remove the ham from the oven and let it rest for 10 minutes before slicing.
Serve warm with any remaining glaze spooned over the top.
Prep Time: 15 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Kcal: Approximately 300 kcal per serving
Servings: 8 servings
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