1. Prepare the Ham

• Preheat the oven to 325°F (165°C).
• Trim any excess fat from the ham, leaving about 1/4 inch for flavor.
• Score the surface of the ham in a diamond pattern using a sharp knife.

2. Make the Glaze

• In a saucepan over medium heat, combine the brown sugar, champagne vinegar, Worcestershire sauce, molasses, allspice, mustard, and liquid smoke.
• Stir in the juice from the canned pineapple and bring the mixture to a simmer.
• Let it thicken slightly, then mix in the cornstarch slurry to achieve a glossy glaze.

3. Prepare the Pineapple

• Chop half the pineapple into small pieces and stir into the glaze. Reserve the remaining slices for garnishing.

4. Glaze the Ham

• Place the ham in a roasting pan lined with aluminum foil or on a rack.
• Brush a generous layer of glaze over the ham, ensuring it seeps into the scored lines.

5. Roast the Ham

• Cover the ham loosely with foil to retain moisture.
• Roast for 1 hour, basting with additional glaze every 20 minutes.

6. Caramelize the Glaze

• Increase the oven temperature to 375°F (190°C).
• Remove the foil and roast for an additional 20–30 minutes, basting every 10 minutes, until the glaze is sticky and caramelized.

7. Garnish and Serve

• Arrange the reserved pineapple slices on top of the ham. Secure with toothpicks if needed.
• Let the ham rest for 10 minutes before slicing. Serve warm.