Preheat oven to 325°F. Remove the ham from the package and place into a baking dish.

Make the glaze: In a medium bowl combine the pineapple juice, Dijon mustard, honey and brown sugar. Stir to combine. Pour half of the mixture over the top of the ham, reserving the other half for later.

Place pineapple rings on the ham, securing with a toothpick in the center of the pineapple. Add a cherry on the toothpick in the middle of the pineapple.

Poke cloves into the pineapple rings.

Cover the ham with foil and cook for 2 to 2 ½ hours (20 minutes per pound)

During the last hour of baking, prepare your glaze. Place remaining glaze in a small saucepan and bring to boil over medium high heat, stirring frequently. Once the mixture is boiling, reduce the heat to medium low and cook until it begins to thicken, about 10-15 minutes, stirring occasionally.

Remove from the burner and set aside to cool slightly.

For the last half hour of cooking, remove the foil from the ham. Spoon over some of the glaze/juice from the bottom of the baking dish.

When your ham is heated through (is there a temperature), remove from the oven.

Pour thickened glaze over the top, slice and serve.