4 cups DOLE® pineapple juice
2 1-inch pieces fresh ginger, peeled and sliced
3 cloves of garlic, peeled and smashed
10 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
Combine juice, ginger, garlic, cloves, Dijon, and sugar in a small pot. Bring to boil, whisking occasionally, and reduce until syrupy. Remove from heat. Reserve 1 cup of glaze to serve as a sauce with ham.