First, preheat your oven to 325°F (165°C). While the oven is heating, unwrap your ham and get ready to make it shine. Place it in a large roasting pan, dome-side up. Then, score the surface in a diamond pattern. This not only looks appealing but allows the glaze to seep in beautifully.

Now it’s time for the star of the show: the glaze! In a bowl, mix together the brown sugar, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and apple cider vinegar until it forms a smooth paste. Trust me – this glaze is going to elevate your ham to another level.

With your glaze ready, gently spread it over the ham, making sure to get it into the crevices. Be generous! The more glaze, the better. You can also tuck the pineapple slices along the edges to add moisture and flavor.

Cover your pan tightly with foil and pop it in the oven. Let it bake for about two hours, or until the internal temperature reaches 140°F (60°C). If you’re feeling adventurous and want that nice caramelization, remove the foil in the last 30 minutes. This will give the ham that lovely golden-brown color.

Once you take it out of the oven, let it rest for about 15 minutes before slicing. This step is critical. If you skip it, you risk losing that delicious juiciness. Once rested, slice away and serve!