- 1 (6 to 8-pound) bone-in smoked ham
- Whole cloves
- 1 (15-ounce) can vegetable broth
- 2 cups pineapple juice
- 1/2 cup spicy brown mustard
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 cloves garlic, smashed
Slice the surface of the ham about 1-inch deep on the diagonal from left to right, spacing each slice about 1 1/2inches apart. Then go back and slice diagonally from right to left spacing each slice about 1 1/2 inches apart to form a diamond pattern. Put a whole clove in the center of each diamond.
Preheat oven to 350 degrees F.
Put the ham in a roasting pan fitted with a rack. Add the vegetable broth to the bottom of the roasting pan. Bake in the oven for 1 1/2 hours.
While the ham is cooking combine all the glaze ingredients in a pot, and reduce by half over medium-low heat.
After 1 1/2 hours remove the ham from the oven and generously baste with the sweet mustard glaze. Return the ham to the oven and bake for an additional 30 minutes, basting with the remaining glaze every 10 minutes.
After the ham has cooked for 2 hours and has become golden brown and caramelized remove it from the oven, to a cutting board, cover with foil and allow it to rest for 15 minutes before slicing and serving.