Remove ham from the refrigerator for 1 hour before baking.
Preheat oven to 325 degrees.
In a small saucepan, whisk together the pineapple juice, apricot preserves, Dijon, horseradish, brown sugar, cloves, cinnamon, nutmeg, and allspice together. Heat over medium heat and whisk until the sugar is dissolved and the mixture is well combined.
Place ham on heavy-duty foil. Pour glaze over ham, allowing glaze to drip down between slices, if using a sliced ham. Insert oven-safe digital thermometer if using and then wrap ham in foil.
Place a roasting rack in a large roasting pan. pour in 1-2 cups of water--enough to cover pan. Place ham on the rack.
Bake ham until an internal temperature of 140 degrees Fahrenheit is reached, or for 15 minutes per pound for bone-in ham and 20 minutes per pound for boneless ham.
Remove ham from oven and let rest for at least 10 minutes. Unwrap foil and serve.
If you can't find apricot preserves, feel free to use honey in place of the preserves.
Use a microplane to freshly grate whole nutmeg. If you do not have whole nutmeg, omit the nutmeg altogether. Do not replace with ground nutmeg.
Leftover ham will keep in the refrigerator for 4-5 days and can be frozen for up to 3 months.