Remove the ham from the fridge 1-2 hours ahead of time to sit at room temperature.

Preheat the oven to 325°F, placing the oven rack in the lower middle of the oven. Set aside a roasting pan fitted with a rack or trivet.

Place the ham fat-side up on a work surface. Remove the plastic disk if there is one on the bone.

Using a sharp knife, score the fat about ¼-inch deep in a criss-cross pattern spaced 1-inch apart. (Cut into the fat only without cutting into the meat.)

Mix the Dijon mustard and pineapple juice in a cup. Then brush over the top of the ham.

Place the ham flat-side down in the prepared roasting pan. Bake for 1 to 1 ½ hours using the general rule of 12 to 15 minutes per pound. The internal temperature should reach 110°F before the next step.

About 15 minutes before it’s done, it’s time to glaze the ham. Remove the ham from the oven and raise the temperature to 400°F.

Place a small saucepan over medium heat and add the pineapple juice, brown sugar, Dijon mustard, ginger and cornstarch. Bring to a boil and reduce heat to a simmer, letting it bubble for a minute or two until the sugar is fully dissolved.

Remove the foil from the ham and brush all over with the glaze until used up.

Put the ham back in the oven uncovered and bake for 10 to 20 minutes until caramelized and the internal temperature of the ham reaches 140°F if the ham was fully cooked already (or 150°F if it was partially cooked).

Serve immediately. To slice a bone-in ham, you can start by cutting around the bone. Then use a chef’s knife or ham slicer to cut slices from around the bone.