- While ham is baking, make the glaze: In a small saucepan, combine jam, Dijon, butter, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Stir until thin and syrupy.
- After ham has baked 1 hour, brush with about half of the glaze (add the pineapple slices by sticking them onto the ham with a toothpick) and return to the oven. Continue to glaze the ham every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130ºF. If the glaze starts to burn, tent with a piece of greased foil. - Remove ham from oven and tent with greased foil. Let rest for about 10 minutes before carving.
Tips: -Score your ham fat before cooking -Let meat rest at least 15 minutes before slicing. The middle will be warmer than the outside. -Save drippings and bone for making stocks and soups later.