Ingredients:

For the Ham:

• 1 bone-in ham (8-10 pounds)
• 1 cup brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup pineapple juice
• 1/4 cup honey
• 1/4 teaspoon ground cloves
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• Whole cloves (for decoration, optional)

For the Glaze:

• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/4 teaspoon ground cloves
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg

• Serving Size: 8-10

Instructions:

1. Preheat your oven to 325°F (160°C). Place the ham in a large roasting pan, fat side up. Score the top of the ham in a crisscross pattern with a sharp knife. Insert whole cloves into the ham if desired, placing them at the intersections of the scored lines.
2. In a medium saucepan, combine all the glaze ingredients - brown sugar, Dijon mustard, apple cider vinegar, honey, ground cloves, ground cinnamon, and ground nutmeg. Heat over medium heat, stirring constantly, until the mixture comes to a simmer and the sugar has dissolved.
3. Reduce heat and simmer for about 5 minutes, or until the glaze has thickened slightly.
4. Brush a generous amount of the glaze all over the ham, making sure to get it into the scored lines. Reserve some glaze for later basting.
5. Cover the ham with aluminum foil and place it in the preheated oven. Bake for about 1 hour. Every 30-35 minutes, remove the ham from the oven and baste it with the remaining glaze. Continue to bake for another 45 minutes to 1 hour, or until the internal temperature of the ham reaches 140°F (60°C).
6. Once the ham reaches the desired temperature, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute.  
7. Slice the traditional glazed ham and serve it with the pan juices and any remaining glaze on the side. This ham pairs wonderfully with mashed potatoes, green beans, and dinner rolls.