• In a medium-sized pot, melt butter with pineapple juice & mustard over medium-high heat. Whisk or stir and cook until bubbling and a low boil for 1 minute.
• Turn the heat down to medium-low. Add remaining ingredients, brown sugar, honey, garlic powder, & cloves. Stir to combine.

  * add cayenne pepper for the optional spicy version.
• Cook for 3-4 minutes until the brown sugar has dissolved and the glaze has thickened. Turn the heat off the stove and set the pot to the side to use on the ham.

  ** Let cool completely before storing in the refrigerator to use later.

Basting & Cooking on Ham

• Cook your ham as directed on the package or recipe. This glaze goes on during the final 30-45 minutes of cooking.

  Once the internal temperature reaches 110°F, it is time to add the glaze.
• Using a basting brush, coat, and slather all sides of the ham with ⅓-1/2 of the pineapple glaze. Let it continue to cook in the oven.

  Every 15 minutes, brush on a bit more glaze. Continue and repeat this step until the ham is done cooking.
• Once the ham reaches an internal temperature of 145°F for a raw/uncooked ham or 140°F for a precooked ham, it is ready. Remove the ham from the oven. Tent it with a loose piece of foil & let it rest for 15 minutes.
• Once it is done resting, it is time to carve slices and serve.