1. Preheat your oven to 325°F (160°C). Take the ham out of the fridge about 30 minutes before cooking to bring it to room temperature; this helps it cook evenly.
2. If your ham has a thick rind, carefully score the surface in a diamond pattern about 1/4 inch deep. This not only looks beautiful but allows the glaze to seep in better. Stud the intersections with whole cloves if you like, just as my mum used to do for that extra fragrant touch.
3. Place the ham in a large roasting pan, flat side down. Tent it loosely with foil to keep it moist during the initial cooking phase.
4. In a saucepan over medium heat, combine the brown sugar, pineapple juice, honey, Dijon mustard, cinnamon, and ground cloves. Stir gently until the sugar dissolves and the mixture is glossy and syrupy—around 5 minutes. This is where the kitchen starts to smell like those cosy Sunday afternoons in Devon.
5. Brush a generous layer of the glaze over the ham, making sure to get it into the scored sections. Reserve some glaze for basting later.
6. Bake the ham for about 1.5 to 2 hours, or until heated through (an internal temperature of 140°F/60°C). Every 20-30 minutes, baste the ham with more glaze to build up that sticky, caramelized crust that’s simply irresistible.
7. About 30 minutes before the ham is done, arrange the pineapple slices over the top, securing them with toothpicks if needed. Brush with remaining glaze again, allowing the fruit to caramelize gently.
8. Remove the foil for the final 20 minutes of cooking to let the glaze thicken and the edges crisp. Keep an eye on it to prevent burning—this part smells like pure heaven.
9. Once done, remove the ham from the oven and let it rest for 15-20 minutes before carving. This helps the juices redistribute and keeps the meat tender.

One of my favourite memories is sneaking into the kitchen as a kid during this resting stage, stealing pineapple slices and licking sticky fingers—a little tradition that still makes me smile every time I make this recipe.