In a bowl, dissolve brown sugar in water. Pour in a large stockpot together with the ham and pineapple juice. Make sure ham is fully submerged in juice, add more juice or water if needed.

Bring to a boil, lower heat and cook for 1 hour. Set aside to cool.

Transfer ham in a roasting pan, score skin and fat into diamond shapes. Spread pineapple jam all around the ham.

Bake ham uncovered at pre-heated 400°F oven for 40 minutes or until well browned, basting once with juice from bottom of pan.

Let ham stand covered for 15 minutes before carving. Enjoy!!!