Remove the ham from its packaging and discard any cardboard or plastic pieces along with the glaze packet. Place the ham, cut side down, into the roasting pan and cover tightly with foil.

Bake for 10 minutes per pound. The internal temperature at the thickest part should read 140 degrees on a digital meat thermometer.

While the ham bakes, combine the brown sugar, pineapple juice, and Dijon mustard in a small saucepan over low-medium heat. Bring the mixture to a simmer and allow to cook for 3 to 4 minutes before removing from heat. The mixture will thicken into a glaze as it cools.

After the ham bakes, serve the individual portions with the glaze drizzled over the top. Alternatively, leave the ham in the roasting pan and pour the glaze over the entire ham. Wrap it again with foil and bake for an additional 20 minutes. Baste the ham with the drippings and the glaze before serving.

Store any leftovers in the refrigerator for up to 3 to 5 days in an airtight container or freeze for up to 2 months.