• Pull out and measure all ingredients.
  
• In a medium saucepan over medium heat, combine juice, pineapple (if using), brown sugar and/or honey, mustard if using, and Dr. Pepper or Root Beer.
  
• Bring to a boil and reduce heat to medium-low and simmer until mixture is reduced, thickened and syrupy; about 10-15 minutes.
• (Glaze can be refrigerated for up to 2 days; reheat when needed.)
• Discard all plastic packaging that surrounds your ham, including plastic covering the bone.

Slow Cooker

• Place ham into the slow cooker and coat with half of the glaze mixture..
• Cover and cook in the slow cooker on low for 4 hours.
• Carefully remove ham from the slow cooker and onto a foil-lined sheet pan.
• Pour over the rest of the glaze.
• Place under the broiler in oven for about 5-7 minutes, watching closely that it doesn't burn.
  
• You want the sugar to caramelize, not burn.
• Serve!
  

Oven Instructions

• Wrap your ham tightly with tinfoil.
• Place ham, cut side down, in your prepared pan.
• Allow to rest at room temperature for 1 ½ to 2 hours.
• First, adjust the rack inside your oven to lower middle and preheat it to 275 degrees.
• Bake for 1 ½ to 2 hours or ham is hotter than 100 degrees at its core. When using this foil method calculate about 17 minutes per pound of ham.
• Once hot, remove all tinfoil and add about a third of the glaze to your ham.
• Bake uncovered for 20 minutes.
• Remove from oven, drench in remaining glaze and tent loosely with foil.
• Allow to rest for at least 30 minutes, if not 40 minutes, before slicing and serving to your guests. Enjoy every bite!