Move oven rack to lower-third level and preheat oven to 325 degrees F.
Whisk all ingredients (except for the ham) in a mixing bowl to make glaze.
Pat ham dry with paper towel and place on roasting rack in large pan. Then brush all sides except for the bottom with 1/2 cup of the glaze.
Cover loosely with foil and bake for about 2 hours or until ham's internal temperature reads 125 to 130 degrees F.
Once ham reaches temperature, take out of the oven and remove the foil. Turn oven's heat up to 425 degrees F and brush another 6 tbsp of glaze on all sides of ham. Return to oven, brushing a second and third round of glaze every 6-7 minutes or until outside turns a rich, golden color.
Remove from oven and let ham rest for 20 minutes before eating. Enjoy!
Place the Indiana Kitchen Natural Hardwood Smoked Thick Cut Bacon on a wire rack on top of a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar.
Bake in a preheated 400 F oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the brown sugar and bake for another 15 minutes or until the bacon reaches the desired level of crispiness.
Heat oven to 325 degrees F. Place Indiana Kitchen ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
Baste Indiana Kitchen ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.