Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
In a saucepan, over medium heat, whisk together butter, honey, allspice, dijon mustard, minced garlic, creole seasoning, ground ginger, brown sugar, lemon juice, and cloves. Let the butter mixture melt, while stirring often, until brown sugar dissolves, about 1-2 minutes. Set aside. (Double glaze if you want additional glaze to serve. You may also adjust the spices to suit taste buds, especially the sugar content)
Pour juice and pineapple rings on the bottom of a large (6.5- to 8 quarts), oval slow cooker. Throw in thyme sprigs.
When the sugar/honey mixture is ready, generously spread the mixture all over the ham and place the flat side down in a slow cooker, (reserve about a ⅓ cup for basting). Only if not making it as a ham sauce.
Cover the slow cooker tightly with the lid, or if the ham is too large, you may cut or make a tight cover with aluminum foil and set it to low.
Cook on low for 5-6 hours, or high for 3-4 just until warmed through and the internal temperature reaches 140 degrees F.
Baste the ham with the remaining glaze halfway through cooking time and repeat the process like an hour before it’s fully cooked.
Once fully cooked, remove ham from the slow cooker onto a large, rimmed, serving platter and let it rest for about 15 minutes before serving.