Step 1

Gather all glaze ingredients and preheat oven to 350°F.

Step 2

In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.

Step 3

Cook the glaze down over medium heat until it is reduced by half.

Step 4

Place the ham cut side down in the roasting pan of your choosing.

Step 5

Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.

Step 6

Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.

Step 7

Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.