I'm not a huge boneless ham fan, so I haven't cooked many of them, but I'll toss in my .002
Most would preheat their oven to 350 and cook it covered @ 20 minutes per Lb, then apply that glaze during the last 10 to 15 minutes of the cook.
Personally, I cook things very slowly, maybe too slow...I'd probabally drop the temp to at least 275 to 300, smear some brown sugar on 'er and try to cook it all day (Just use a meat probe each time you baste, I'd have to look it up but I'm sure an internal temp of 160 is what were shooting for)
Baste every half hour or less and dont forget the pineapples! (maybe pour a little of that pineapple juice in the pan for basting)....
Remember to think ahead and thaw that baby in the fridge or in cold water...Never on the counter top.
And you aren't off topic, you are preparing domestic eats!
Now I'm getting hungry.