2 cups brown sugar packed
1 cup pineapple jouce
1/4 teaspoon each of the following spices: cinnamon, ground clove, paprika, cumin, ground ginger
1/2 teaspoon of ground mustard
Wisk all ingredients together, wisk before applying glaze, if not the sugar does fall out of solution.
This is enough glaze for two, 4 lb picnic hams, and probably enough for a half shank ham.
I like to get my ham to somewhat room temp before cooking. Right before I cook, I skin off the rind, leave as much fat as possible (fat is flavor), score the surface in a cross pattern about a 1/4" deep. I can never get a rind to get crispy on a ham, so I skin it. I like to roast at 325F, I roast my ham for 30 minutes covered in foil with a 1/2" cup of pineapple juice in the pan. After 30 minutes I pull the ham out of the oven, remove the foil and brush on the glaze, return to the oven uncovered. I add glaze every 15 minutes until the ham is done temp wise. When close to done I pin on pineapple rings and maraschino cherries. When the ham is close to done I remove the ham from the pan, place in a foil lined different pan, turn the broiler on, layer a good glaze and broil for 5 minutes, glaze again and broil for another five minutes. Should have a good glazed crust and browning on the high points. I reserve about half the juice from initial roasting pan. Return the ham and juice to the initial pan and cover with foil and let rest for a while before serving. You will never have a dried out ham ever again.