Ingredients:
Ham:
1 whole or half cooked ham (bone-in preferred), 3–5 kg 
Whole cloves
For the Glaze:
1 cup brown sugar 
½ cup pineapple juice (reserved from canned pineapple) 
 ¼ cup honey or maple syrup 
 2 Tbsp Dijon or wholegrain mustard 
 2 Tbsp apple cider vinegar or orange juice 
1 tsp ground ginger 
Pinch of cinnamon
Salt & pepper to taste
Ham Toppings:
1 can sliced pineapple rings 
 Glazed cherries 
Toothpicks
METHOD:
Preheat oven to 160°C. 
Remove the rind from the ham carefully, leaving a good layer of fat. 
 Score the fat in a diamond pattern. 
Stud the intersections with cloves.
The Glaze:
Combine all glaze ingredients in a saucepan.
Bring to a simmer for 5–7 mins, stirring until thickened to a syrupy consistency.
Remove from heat.
Prepare Ham:
Place ham in a roasting dish lined with foil.
Brush generously with glaze.
Place pineapple rings over the ham and secure with toothpicks.
Place a cherry in the centre of each pineapple ring.
Bake Ham:
Bake for 1.5–2 hours, basting every 20–25 mins.
Increase heat to 200°C for the last 15 mins to caramelise the glaze.
Remove when the ham is deeply golden and sticky.
Rest 
Allow the ham to rest for 10–15 mins before carving.
Serve with roast potatoes.