1. Pour pineapple juice into a small pot, set over medium, medium-high heat and bring to a simmer. Simmer juice until reduced to 1/3 cup. Measure juice to ensure you have 1/3 cup. If you have more than that, simmer it a while longer until you do. Or, if you’ve reduced it too much, top up with water until you have 1/3 cup.

2. Pour reduced juice back into the pot. Add jam, mustard, vinegar, cinnamon, ginger and pepper. Set over medium, medium-high heat. Bring to a simmer, whisking to combine the melting jam with the other ingredients. Remove glaze from the heat and set it aside for now (see Options).

3. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.

4. When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.

Options: You can make the glaze a day before needed. Once you’ve made it, transfer to a bowl, cool to room temperature, cover and refrigerate until needed for the ham.