Preheat your oven to 375°F. Lightly grease a large baking dish or rimmed baking sheet that is just big enough to hold the ham steaks in a single layer.

Use a sharp knife to score the fat edge of each ham steak in a few places to prevent curling as they bake.

Set a small saucepan over medium heat and melt the butter. Add the brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon.

Stir until the sugar dissolves and the mixture looks smooth, about 2 to 3 minutes. Whisk in the pineapple juice and let it come to a gentle simmer for 1 minute.

Place the ham steaks in the prepared baking dish and brush or spoon about two-thirds of the glaze evenly over the tops.

Reserve the rest of the glaze for basting and serving later.

Bake the ham steaks for 15 to 18 minutes, basting once halfway through with a little reserved glaze.

Ensure the ham is heated through, reaching an internal temperature of at least 140°F, and the glaze is bubbling and lightly caramelized.

For a deeper caramelized finish, switch the oven to broil on high for the last 1 to 2 minutes, watching closely to prevent burning.

Let the ham steaks rest for 3 to 5 minutes, then spoon any remaining glaze from the pan over the top and serve warm with thyme sprigs if desired.