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Preheat your oven to 325°F (163°C).
Remove packaging and place the spiral ham on a cutting board. Score the rind in a diamond pattern if thick, and stud with whole cloves if desired.
Place the ham on a roasting rack inside a roasting pan.
In a small saucepan over medium heat, combine brown sugar, honey, pineapple juice, crushed pineapple, Dijon mustard, cinnamon, and ground cloves. Stir and simmer for 5-7 minutes until glaze thickens slightly.
Brush the glaze generously over the entire ham, making sure to get into the spiral cuts.
Cover the ham loosely with aluminum foil.
Bake for 1 to 1.5 hours, basting every 20 minutes with more glaze. Tent with foil if glaze darkens too much.
Check internal temperature aiming for 140°F (60°C). Remove from oven when warmed through.
Let the ham rest for 10-15 minutes before slicing.
Slice along the spiral cuts and serve.