Heat oven (or even toaster oven, depending on the size of your dish) to 325°.
Put a thawed 2-4lb ham (bone-in ham is better) in a casserole dish, uncovered, in the oven.
While the ham is baking, mix in a small saucepan, and bring to boil:
10 oz. crushed pineapple with juice
Juice of 1 orange, and some zest
1/2 C brown sugar
3T dijon mustard
1/2t ground cloves
After about 40 minutes of baking, pour the sauce on the ham. Baste the ham with the sauce every 10-15 minutes until the ham has reached an internal temperature of 145°, about 1.5 hours total baking time.
Remove ham from the oven and let stand at least 3 minutes before slicing and serving.
Credit: Thanks to my cousin Raquel Ortiz for her Ham Glaze recipe. She probably doesn’t even remember giving it to me! It was years ago, and moved multiple times with me, but finally made it to my recipe box in time for this ham. And credit to Betty Crocker for her basic instructions for baking a ham.
Next time, I’m going to cover the dish as I bake it. I think that will help keep it juicy, and maybe come to temperature faster.