1. Preheat your oven to 325°F (165°C). While it’s warming up, remove the ham from its packaging and pat it dry with paper towels. This helps the glaze stick better.
2. If your ham isn’t pre-scored, use a sharp knife to score the surface in a diamond pattern about 1/8-inch deep. This not only looks beautiful but allows the glaze to seep in.
3. Optional: Stud the ham with whole cloves by pressing them into the intersections of the diamond cuts. This step always reminds me of the holiday dinners my parents made special with little touches like this.
4. Place the ham in a large roasting pan, flat side down. Tent it loosely with foil to keep it moist during the initial baking.
5. Bake the ham for about 1 1/2 to 2 hours, or until heated through (internal temperature should reach 140°F if it’s fully cooked). While it bakes, mix together the glaze ingredients: brown sugar, pineapple juice, crushed pineapple, Dijon mustard, honey, cinnamon, cloves, and black pepper in a medium bowl until smooth.
6. About 30 minutes before the ham is done, remove the foil and brush the glaze generously over the surface. Return the ham to the oven, uncovered, and baste every 10 minutes with more glaze. This layering creates that sticky, caramelized crust I love.
7. Keep an eye on the ham in these last 30 minutes. The sugars in the glaze can caramelize quickly, so if you see it getting too dark, tent it again with foil.
8. Once the glaze is glossy and slightly caramelized, remove the ham from the oven and let it rest for 15 minutes before slicing. This resting time allows juices to redistribute, keeping each bite tender and juicy.

One tip I learned from my culinary classes and years of home cooking is to resist the urge to slice immediately. Letting the ham rest is like letting a story settle—it gives you the best experience when you finally dig in.