Preheat the oven to 325˚F. Place the ham into a baking dish and cover with foil.  Cook according to the package directions.  While the ham is cooking, add the pineapple juice to a sauce pot. Heat over medium high heat and bring the juice to a boil. Reduce the heat to medium low and simmer for 25 minutes until the juice reduces by half. Mix in the honey, granulated sugar, and stone ground mustard. Cook for 5-8 minutes until the glaze thickens to a syrup consistency.  When the ham has 20 minutes remaining, brush the glaze all over the ham and return it to the oven to finish cooking.

To make the pineapple chutney, heat the vegetable oil in another sauce pot over medium heat. Add in the cinnamon stick, cloves, fennel seeds and chili flakes. Toast until the spices are fragrant. Mix in the pineapple and brown sugar. Pour in just enough water to cover the pineapple. Cover the sauce pot with a lid and cook for 5-6 minutes. Mix in the raisins and use a masher to slightly crush the pineapple pieces. Cook for about 6-7 minutes until the chutney has thickened. Remove the pot from heat and mix in the cardamom powder.