Begin by preheating your oven to 325°F (163°C). This temperature is ideal for warming the ham through while allowing the glaze to penetrate the meat.

While the oven warms up, it’s time to prepare the glaze. In a medium bowl, combine the dark brown sugar, honey, and pineapple juice. These sweet ingredients will meld beautifully as they heat up. Then, whisk in the whole grain Dijon mustard, minced rosemary, ground cloves, ground cinnamon, and allspice. The mixture should be thick yet pourable – like syrup, but a bit more robust.

Next, take your room-temperature ham and place it on a large cutting board. Using a sharp knife, score the surface of the ham in a diamond pattern. This means making shallow cuts about an inch apart on the surface. These scores allow the glaze to penetrate deeper, infusing flavor throughout.

Sprinkle freshly cracked black pepper and chopped fresh thyme over the scored ham. These spices add complexity to the dish and complement the sweetness.

Place the ham in a roasting pan and generously pour the prepared glaze over the entire surface. Make sure to get the glaze into the scored cuts. Use a brush to ensure every nook and cranny is coated.

Cover the roasting pan loosely with aluminum foil. This will prevent the ham from drying out while it bakes. Place it in the preheated oven and let it bake for about 1 hour and 15 minutes, or until heated through (about 140°F internal temperature).

After about 45 minutes, remove the foil and baste the ham with the drippings from the pan. Then, return it to the oven uncovered for the final 30 minutes. This allows the glaze to caramelize beautifully, forming a sticky, sweet crust that’s mouthwatering.

Once your timer goes off, take the ham out of the oven and let it rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat. Then, slice, serve, and watch as your guests rave about your culinary prowess!