1. Preheat your oven to 325°F (165°C). Remove the ham from its packaging and pat it dry with paper towels. If your ham has a thick layer of fat, score it in a diamond pattern with a sharp knife, about 1/4 inch deep. This helps the glaze penetrate and creates those beautiful caramelized edges.
2. If you like, stud the intersections of the scored diamonds with whole cloves—my mom always did this, and it adds a lovely aroma and festive look.
3. Place the ham cut side down on a roasting rack set inside a large roasting pan. Tent the ham loosely with aluminum foil to keep it moist during cooking.
4. Heat the pineapple juice, brown sugar, honey, Dijon mustard, ground cloves, cinnamon, and apple cider vinegar in a saucepan over medium heat. Stir gently until the sugar dissolves and the mixture is smooth and slightly thickened, about 5-7 minutes. This is the glaze that will give the ham its signature shine and flavor.
5. Bake the ham for about 1.5 to 2 hours, or until it reaches an internal temperature of 140°F (60°C). Baste the ham every 20-30 minutes with the pineapple glaze, spooning it generously over the surface to build up that sticky, caramelized crust. During the last 30 minutes, remove the foil tent to allow the glaze to thicken and the edges to brown beautifully.
6. If using pineapple rings, arrange them on the ham during the last 30 minutes of baking, securing them with toothpicks if needed. Brush the rings with extra glaze to keep them moist and glossy.
7. Once the ham is heated through and the glaze is sticky and golden, remove it from the oven. Let it rest for 15 minutes before slicing—this helps the juices redistribute and keeps the meat tender.

I still remember the first time I made this for my daughters; Olivia was fascinated by the way the glaze bubbled and thickened in the pan. Watching her eyes light up reminded me of those early days in Nonna Rosa’s kitchen, where every step was a lesson in patience, love, and attention to detail.