Note: These instructions are for a ham that has already been cooked/smoked, which is marked as such on the label.
Make room for the roasting pan in the oven, you may need to move a rack down one notch. Preheat oven to 275 degrees.
Pour the pineapple juice on the bottom of the roasting pan and place a roasting rack on top.
Rinse the ham and pat it dry. Place it on the top of the rack.
Combine 4 Tablespoons Melted butter, 2 Tablespoons honey, ½ teaspoon cinnamon, ½ teaspoon garlic powder, and ½ teaspoon mustard powder. Brush it over the top of the ham and into the crevices of the slices.
Cover the pan loosely with foil, making sure to seal the edges around the pan. Bake for 15 minutes per pound of ham. (8 pounds = 2 hours.)
Combine the glaze ingredients while the ham bakes and set it aside.
Remove the ham from the oven. Take the foil and place it on a heat-safe surface. Place the rack with the ham on top of the foil. Sprinkle half of the sugar glaze mixture over the top of the ham.
Transfer the roasting pan (with drippings) to the stove and stir in remaining sugar glaze ingredients. Whisk to combine. Bring it to a boil, then reduce to simmer. Whisk continuously and let it bubble gently until desired thickness is obtained. Remove from heat and transfer the glaze to a heat-safe bowl.
Place the rack with the ham back in the roasting pan.
Brush desired amount of glaze over the ham, you don’t have to use it all.
Broil at 450 for up to 5 minutes to allow the top to caramelize, watch it carefully so it doesn’t burn. (Alternatively, you can use a heating gun to caramelize the top, link in notes.)
Serve with side dishes of choice, including potato salad, mashed potatoes, twice baked potato casserole, and corn casserole.
Have leftovers? Check out all of my ham recipes here.