INGREDIENTS
1 (8-lb) bone-in, fully cooked, smoked ham, at room temperature
1 cup brown sugar
1/2 cup pineapple juice
1/4 cup honey
1 tablespoon whole grain mustard
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Freshly ground black pepper, to taste
INSTRUCTIONS
Preheat oven to 350°F
Line a baking sheet with foil.
Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.