Preheat your oven to 325 degrees.

Remove your ham from the package and place into a baking dish.

In a large bowl or measuring cup combine the juice from the pineapples, dijon mustard, honey and brown sugar.

Pour half of this mixture all over the ham, reserving the other half.

Using toothpicks place pineapple rings on the ham and place a cherry in the middle.

Poke some cloves into the pineapple rings.

Cover the ham with foil and place into the oven.

Place the ham into the oven to cook for 2 to 2 ½ hours (20 minutes per pound)

During the last hour of baking, prepare your glaze.

In a saucepan pour the remaining glaze mixture.

Over medium heat bring this mixture up to a boil and reduce to medium low.

Whisk this mixture constantly making sure it does not bubble over.

You want this to simmer for 10-15 minutes or until it starts to thicken.

Set aside to cool slightly.

Remove the foil from the ham for the last half and hour and spoon over some of the glaze/juice from the bottom of the baking dish.

When your ham is cooked through, remove from the oven and pour over the remaining glaze.

Slice and serve