Remove the ham from the refrigerator 1-2 hours before cooking to let it come to room temperature. This ensures even cooking.

Preheat your oven to 325°F (163°C).

Pat the ham dry with paper towels.

Score the Skin for Maximum Flavor

Using a sharp knife, score the ham’s skin and fat in a diamond pattern, making shallow cuts (about ¼ inch deep). This allows the seasoning and glaze to penetrate the meat.

In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, and ground cloves.

Rub the seasoning mixture all over the ham, making sure to get into the scored cuts.

Place the ham skin-side up on a roasting rack in a large pan. Pour 2 cups of chicken broth or water into the bottom of the pan (this keeps the ham moist).

Cover loosely with foil and roast for 18-20 minutes per pound (about 3.5-4.5 hours for a 10-lb ham), until the internal temperature reaches 130°F (54°C).

While the ham is roasting, combine brown sugar, honey, pineapple juice, Dijon mustard, apple cider vinegar, cinnamon, and cloves in a saucepan.

Simmer over medium heat for 5-7 minutes until thickened. Remove from heat.

Once the ham reaches 130°F, remove the foil and brush the ham generously with the glaze.

Increase the oven temperature to 425°F (218°C).

Return the ham to the oven, uncovered, and continue roasting for 30-45 minutes, basting every 10 minutes, until the glaze is bubbling and caramelized.

The ham is done when it reaches an internal temperature of 145°F (63°C).

Remove the ham from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before slicing.

Serve with any extra glaze from the pan spooned over the top.