Preheat your oven to 325 degrees. While it heats, pour the pineapple juice into the bottom of a baking dish—this keeps the ham moist during the long bake and adds subtle sweetness to the meat. Place the ham cut-side down in the dish and loosely cover it with foil, leaving a little room for steam to circulate. This method prevents the ham from drying out while allowing it to cook gently and evenly.

Bake the covered ham for 1 hour and 15 minutes, or until the internal temperature reaches 140 degrees when measured with a meat thermometer in the thickest part. I like to check the temperature around the 60-minute mark to make sure everything is cooking evenly. The low, slow heat ensures the ham stays tender and juicy throughout.

Remove the ham from the oven and carefully take off the foil. Switch your oven to broil setting and position the rack about 4 inches from the heat source. Generously brush the teriyaki sauce all over the top and sides of the ham, making sure to coat it evenly. Return the ham to the oven under the broiler for 2 to 3 minutes, watching carefully so the glaze caramelizes and gets sticky without burning. The broiler's intense heat will give the glaze a beautiful shine and slightly caramelized edges.

Remove the ham from the oven and let it rest for 10 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it. Serve with extra teriyaki sauce on the side for dipping or drizzling.