Honey Glazed Ham with Cloves

Score ham surface in diamond pattern, cutting about 1/4 inch deep

Insert whole cloves at intersections of diamond cuts, spacing evenly across entire ham

Place scored and studded ham in large vacuum-seal bag or extra-large zip-top bag

In a small bowl, whisk together 1/2 cup honey, 1/2 cup brown sugar, Dijon mustard, and apple cider vinegar

Pour half of honey-mustard mixture over ham in bag, reserving other half for glaze

Remove air using vacuum sealer or water displacement method and seal carefully

Preheat sous vide water bath to 145°F (63°C)

Submerge sealed ham in water bath, ensuring it is fully submerged (may need to weigh down)

Cook for 4–6 h until ham is heated through and incredibly tender

While ham cooks, make finishing glaze - combine reserved honey-mustard mixture with remaining honey, brown sugar, orange juice, orange zest, cinnamon, nutmeg, allspice, and pepper in small saucepan

Bring glaze to simmer over medium heat, stirring constantly

Reduce heat to low and simmer for 8–10 min until glaze thickens and becomes syrupy

Stir in butter until melted and incorporated, remove from heat

When ham cook time is complete, preheat oven to 425°F (218°C)

Remove ham from bag and pat completely dry with paper towels

Place ham in roasting pan, cut side down if using spiral cut

Brush ham generously with half of the finishing glaze, coating all surfaces

If using, arrange pineapple rings on ham, securing with toothpicks, place cherries in centers

Roast ham for 15–20 min, basting with glaze every 5 min

Continue glazing until ham develops deep golden-brown, caramelized crust

Remove ham from oven and let rest for 10 min

Brush with any remaining glaze before serving

Slice and serve warm with pan drippings