Preheat your oven to 325°F (165°C).

Score the ham’s surface in a diamond pattern and stud it with whole cloves.

Mix brown sugar, pineapple juice, and Dijon mustard in a bowl.

Glaze the ham generously with this mixture.

Cover the ham with foil and place it in a baking dish.

Bake the ham for about 15-20 minutes per pound, basting it with the glaze every 30 minutes.

Remove the foil during the last 30 minutes of baking to let the ham caramelize.