For special cut fully cooked ham this glaze can be made up to 1 week ahead.

GLAZE:

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice
1/8 tsp. ground cloves

1 (7-9 lb.) shank portion spiral cut ham

For Garnish: Fresh pineapple wedges.

Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven.

Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving.

To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.