Rinse the ham under cool tap water, then put in a deep, heavy pot or Dutch oven. Add enough water to cover the ham, bring to a boil, and let boil, uncovered, over medium-high heat for 1 hour. Skim away any foam that rises to the surface. Remove the ham from the pot and let cool. When cool enough to handle, remove the skin and excess fat.
Preheat oven to 350°F. Put ham in a large roasting pan and bake for 1 hour.
Meanwhile, combine the honey, brown sugar, mustard, and 1/4 cup of the reserved pineapple juice in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture is smooth. Remove from the heat.
Remove the ham from the oven and brush the glaze mixture over the ham. Reduce the oven temperature to 250°F and bake for another hour.
Remove from the oven and arrange the pineapple slices with a cherry in the center of each (securing with toothpicks) and dot the top of the ham with the cloves. Return the ham to the oven and bake for another 20 minutes.
Remove from the oven and let sit for about 10 minutes before slicing to serve.
Makes about 12 servings
A baked ham goes a long way at gatherings on New Year's Day. The bone from the ham can always be used later to flavor split pea or white bean soup. Recipe from "Eula Mae's Cajun Kitchen Cookbook"