Unwrap ham, remove packaging (including any plastic covering the bone.) Allow ham to come to room temperature for one to two hours; in the meantime, start the glaze. In a saucepan combine the pineapple and any juices, the sugar (or substitute), he mustard powder, clove, ginger, and allspice. Bring to a boil, turn down to a simmer and allow to simmer, stirring now and then and simmer until thickened, 20 to 25 minutes. Remove from heat and add the tabasco or cayenne and vinegar. Stir and set aside.

When ready to cook, heat oven to 300 degrees F.

Place ham in roasting dish (if ham is cut, place cut side down) just a bit larger than the ham. Brush with glaze (slightly heat glaze if it has cooled and is too thick to use) add water to the depth of 3/4’s of an inch. Tent lightly with aluminum foil and bake for a total of 20 minutes per pound. 2 hours and 40 minutes for an 8-pound ham, three hours for a nine-pound ham and 3 hours 20 minutes for a 10-pound ham.

After the first hour, remove foil (save it to tent the ham with later as it rests) and brush lightly with the glaze; do not replace foil. Repeat light layers of glaze about every 30 minutes, but do not glaze after the ham reaches 20 minutes to being done. The glaze does need that bit of time to dry in the heat of the oven after each application, especially the last. If at any time the water level looks low, add a little more.

When ham is finished, if the glaze is still sticky, turn up the oven to 425 for several minutes; watch closely.

Remove ham from oven, place on platter, lightly tent with foil and allow to rest for 15 to 30 minutes before slicing. If there is any remaining glaze, it may be thinned a bit if needed and passed with the ham.