Prepare the Chile-Pineapple Glaze:

1. Remove the stems and seeds from the ancho and guajillo chiles. Place them in a bowl of hot water and soak for 15-20 minutes until softened.

2. While the chiles soak, drain the juice from the can of pineapple slices into a blender or food processor (about 1 cup).

3. Add the soaked chiles, onion, garlic, Spanglish Asadero Al Pastor Seasoning, brown sugar, honey, and apple cider vinegar to the pineapple juice. Blend until smooth. If the mixture is too thick, add a tablespoon or two of the chile soaking water to thin it slightly.

4. Strain the glaze through a fine-mesh sieve to remove any remaining solids and set aside.

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Prep and Bake the Ham:

1. Preheat your oven to 325°F (165°C).

2. Place the spiral-cut ham, cut side down, in a roasting pan. Use a sharp knife to lightly score the surface of the ham in a diamond pattern to help the glaze adhere.

3. Brush the ham generously with about half of the chile-pineapple glaze, making sure to get it in between the spiral cuts.

4. Cover the ham loosely with aluminum foil and bake for 1 1/2 hours. Baste the ham every 30 minutes with additional glaze.

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Add the Pineapple Topping:

1. After 1 1/2 hours, remove the ham from the oven. Arrange the pineapple slices over the top of the ham, securing them with toothpicks if needed. Brush the pineapple with more glaze.

2. Return the ham to the oven, uncovered, and bake for another 30-40 minutes, or until the internal temperature reaches 140°F (60°C) when measured with a meat thermometer.

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Final Touch:

1. Remove the ham from the oven and baste it with any remaining glaze.

2. Allow the ham to rest for 10-15 minutes before slicing and serving.

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