Prepare Glaze

In a medium bowl combine pineapple juice, honey and brown sugar and stir until fully combined and sugar mostly dissolved and set aside.

Prepare Ham

Preheat oven to 350 degrees Fahrenheit. Cut or peel the skin off the side of the ham to expose the fat and set aside or rather save for later for seasoning soups if desired. With a sharp knife score fat in a diamond pattern (about every 1 1/2-inches).

Bake Ham

Place ham in a deep roasting pan, to catch juices, with fat side up and bake for 30 minutes. (Cooking time is determined by the weight of the ham. Allow total baking time of 12-15 minutes per pound. These instructions are for a 10-pound bone-in smoked ham (fully cooked)).

Baste and Bake (times 3)

Remove ham from oven and brush on honey glaze making sure to get between the scored slices. Place ham back into oven and bake for 30 minutes. Do this step two more times. After the third baste bake glazed ham until the internal temperature has reached at least 110 degrees Fahrenheit. Be sure to use an instant read thermometer for checking temperatures.

Allow Ham to Rest

After the ham has reached the recommended internal temperature remove from oven and place on a cutting board and allow to rest for about 15 minutes. Tent ham with a piece of foil on top of the ham during the resting period. Keep the juices to use as a sweet sauce to either pour over the cut ham at time of serving or use for dipping.

Slice and Serve

Slice ham to desired thickness with a sharp knife. We use this carving knife which we absolutely love as it gives the ham a smooth cut.