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Place your ham flat side down on a roasting rack. Brush it with a mix of melted butter & the hot honey. Pour 1 cup of pineapple juice into the bottom of the pan.
Cover the ham with foil, & bake it at 275 F for 12 minutes per pound of ham.
Once the ham is finished baking, reserve 3 tbsps of the ham drippings.
Combine the sugars, seasoned salt, garlic powder, cinnamon, nutmeg, cloves, ground ginger, sweet paprika, and all spice. Split the sugar mixture equally into 3 bowls.
Pat 1 bowl (⅓ of the total sugar mix) of the sugar mixture over the ham. Make sure to get it into the crevices as well.
Broil the ham on high uncovered for 2 minutes.
Remove the ham from the oven, & pat the second bowl of sugar mixture evenly over the ham.
Broil the ham on high again for 2 minutes.
Remove ham from the oven, & reserve 1 cup of the ham drippings.
For the glaze, in a sauce pan, combine the ham drippings, remaining sugar mixture (the final third of the mixture), apple cider vinegar, and Dijon mustard. Bring it to a boil, and remove it from the heat.
Brush the glaze over the ham, and broil it again for 2-3 minutes until bubbly and crispy.
Let the ham rest for 10 minutes before enjoying!