1 (about 10-pound) cooked, smoked bone-in ham
1 ½ tbsp. whole cloves
2 cups pineapple juice
1 cup light-brown sugar
¼ cup Dijon mustard
Preheat oven to 325ºF. With a sharp knife, remove skin and all but ¼ inch fat from ham, then score a diamond pattern into fat. Press in a clove at each diamond point. Place ham in a pan and roast for 1 hour. Meanwhile, make glaze by bringing pineapple juice, brown sugar, and mustard to a boil in a medium saucepan over medium-high heat. Gently boil until thickened and reduced by about half, about 30 minutes. Brush ham with glaze and roast for 15 minutes; then repeat, for a total roasting time of 30 minutes. Remove ham from oven and let rest for 15 minutes. Discard cloves and carve ham into slices. Serves: 15.