Hasselback Ham

1 can sliced pineapple 
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 Tbsp. Dijon mustard
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (4 lb.) boneless cooked ham, rinsed and dried

Preheat oven to 350°.

In a small saucepan, combine pineapple juice (from can), brown sugar, cinnamon, cloves, mustard, ginger and nutmeg and bring to boil. Reduce heat to medium-low and simmer for about 10 minutes, until thick.

Cut ham into 1/4-inch slices, stopping about an inch from the base. Place a slice of pineapple between each slice of ham. Brush with half of glaze mixture and bake about 30 minutes. Remove from oven, brush with remaining glaze and bake for an additional 20 minutes. Let rest 10 minutes before serving.