In a saucepan, combine the honey, brown sugar, Dijon mustard, pineapple juice, orange juice, and ground cloves. Heat the mixture over medium heat, stirring constantly, until the brown sugar has dissolved. Bring it to a gentle simmer, and let it cook for a few minutes until it thickens slightly.
- Glaze the Ham:
- Brush a generous amount of the honey glaze over the scored ham, ensuring it gets into the cuts.
- Bake the Ham:
- Cover the roasting pan with foil and place it in the preheated oven. Bake the ham for about 10-12 minutes per pound, or until the internal temperature reaches 140°F (60°C). You can use a meat thermometer to check the temperature.
- Baste the Ham:
- Periodically, while the ham is baking, baste it with the remaining honey glaze from the pan to keep it moist and flavorful.
- Add Pineapple Rings and Cherries (Optional):
- About 30 minutes before the ham is done, you can decorate it by placing pineapple rings and maraschino cherries on the surface. Secure them with toothpicks.
- Rest and Serve:
- Once the ham reaches the desired temperature, remove it from the oven and allow it to rest for 10-15 minutes before carving.
- Carve and Serve:
- Carve the ham into slices and serve it with the remaining honey glaze as a sauce.
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