Instructions

In a large saucepan over medium heat, melt the butter. Whisk in the brown sugar, honey, Dijon mustard, pineapple juice, garlic powder, and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and thickens slightly. Remove from heat; it will continue to thicken as it stands.
Preheat the oven to 350°F (175°C). Cover a 9″ x 13″ pan with foil, ensuring it goes up the sides, and thoroughly spray it with cooking spray.
Place the ham cut side down in the pan. If desired, score the ham by making shallow cuts along the top of the thicker skin to allow the glaze to seep through more.
Brush one-third of the glaze over the top of the ham.
Bake for 1 ½ hours, then turn the oven to 425°F (220°C) and brush the ham again with half of the remaining glaze. Bake for an additional 15 minutes, then brush the ham with the remaining glaze. Place the ham under the broiler for 3-5 minutes to allow the glaze to become sticky and caramelized.
Let the ham rest for 10 minutes before serving.

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