Step 1: Prepare the Ham

Start by preheating your oven to 325°F (165°C). Next, place your ham on a large roasting pan or a baking sheet with a rim to catch any drips. If you have a spiral-cut ham, gently score the surface of the ham with a sharp knife in a crisscross pattern. The scoring helps the glaze soak in and gives the ham a nice, caramelized exterior as it bakes.

Rub the entire surface of the ham with olive oil and Dijon mustard. This step not only helps the glaze stick but also adds a subtle layer of flavor. Then, sprinkle the ground cloves, ground cinnamon, and ground ginger (if using) evenly over the ham. The warm spices complement the pineapple and honey, making the ham fragrant and flavorful.

Step 2: Make the Pineapple Honey Glaze

In a medium saucepan, combine the pineapple juice, honey, brown sugar, and apple cider vinegar. Stir everything together, then bring the mixture to a gentle simmer over medium heat. Stir occasionally to dissolve the sugar and let the glaze cook for about 10-15 minutes, allowing the flavors to meld and the glaze to thicken slightly.

If you prefer a thicker glaze, mix 1 tablespoon of cornstarch with a little cold water to create a slurry. Stir this into the simmering glaze and cook for another 2-3 minutes until it thickens to a syrupy consistency.

Step 3: Glaze the Ham

Once your glaze is ready, take a brush or spoon and generously coat the entire surface of the ham with the glaze. Make sure you get the glaze into all the scored sections of the ham, so it can soak in and caramelize during baking. Don’t be shy—use plenty of glaze!

Reserve a bit of glaze to baste the ham later during cooking.

Step 4: Bake the Ham

Transfer the glazed ham to the preheated oven and bake for 2 hours to 2 hours 15 minutes. If you’re using a spiral-cut ham, keep in mind that it will cook faster because the slices are thinner. Use a meat thermometer to check the internal temperature, which should reach 140°F (60°C).

While the ham is baking, baste it with more of the glaze every 30 minutes. This keeps the ham moist and helps the glaze develop a beautiful, sticky crust.

Step 5: Rest and Slice

Once the ham is done, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it moist and tender. After resting, slice the ham into thick pieces and serve with extra glaze on the side.