Preheat your oven to 325°F (165°C) and place a rack in the lower third of the oven.

Remove the ham from all packaging and discard the plastic disk covering the bone. Place the ham cut-side down in a roasting pan fitted with a rack, and pour the water into the bottom of the pan.

Cover the roasting pan tightly with heavy-duty aluminum foil to trap moisture, and bake for about 1 hour and 30 minutes (or roughly 10-12 minutes per pound).

While the ham is baking, prepare the glaze: In a medium saucepan, combine the brown sugar, crushed pineapple with its juice, honey, Dijon mustard, ground cloves, and ground cinnamon.

Bring the glaze mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 5 to 8 minutes until it thickens slightly.

Remove the ham from the oven and carefully remove the foil. Brush about one-third of the warm pineapple glaze generously over the entire surface of the ham, making sure some drips between the slices.

Return the ham to the oven uncovered and bake for an additional 30 to 45 minutes, brushing with more glaze every 15 minutes, until the glaze is deeply caramelized and sticky.

Remove the ham from the oven and let it rest for 15 minutes before carving and serving with any remaining glaze from the pan.