1 bone-in smoked ham (ours was 7 ½ pounds and was from the butt end) - cooking a good quality, name-brand ham is essential for the best results
¼ cup white wine
¼ cup vegetable stock
1 6-ounce can pineapple juice
½ cup vegetable stock
2 ½ cups brown sugar
¼ cup Dijon mustard
3 tablespoons honey
1 teaspoon ground dry ginger
1 teaspoon ground cloves
½ teaspoon dry sage
½ teaspoon freshly ground black pepper
1 cinnamon stick