Preheat and prep. Heat the oven to 325°F (165°C). Line a roasting pan with foil for easy cleanup and set a rack inside. Add 1/2 cup pineapple juice or water to the bottom to keep things moist.

Unwrap the ham. Remove any plastic or netting and discard the plastic cap over the bone if present. Place the ham cut-side down on the rack.

Score the surface. If your ham isn’t spiral-sliced, use a sharp knife to score the fat in a crisscross pattern about 1/4 inch deep. This helps the glaze cling and caramelize.

Tent with foil. Cover the ham loosely with foil to prevent drying. Bake for about 12–15 minutes per pound until it reaches 110–120°F (43–49°C) in the center (since it’s fully cooked, you’re reheating gently).

Make the glaze. In a small saucepan, combine brown sugar, honey, orange juice, Dijon, cider vinegar, cloves, cinnamon, garlic powder, black pepper, and butter. Simmer 3–5 minutes until glossy and slightly thickened, stirring often.

First glaze. When the ham hits about 110°F, remove the foil. Brush generously with glaze, getting into the slices and scored cuts. Return to the oven uncovered for 15 minutes.

Repeat glazing. Brush again every 10–15 minutes for another 30–40 minutes, or until the surface is deeply caramelized, sticky, and the internal temperature reaches 135–140°F (57–60°C).

Rest. Move the ham to a cutting board and loosely tent with foil. Rest 15–20 minutes to let the juices settle.

Slice and serve. Carve along the bone, then into thin slices across the grain. Spoon any pan juices over the top and garnish with orange slices or herbs if you like.