Preheat your oven to 350°F. While it heats, pat the ham dry with paper towels and place it cut-side down in a roasting pan. Using a sharp knife, score the surface with a crosshatch diamond pattern, cutting about 1/2-inch deep into the ham's exterior—this creates pockets for the glaze to penetrate and helps it caramelize beautifully during baking. In a small bowl, whisk together the brown sugar, mustard, and ground cloves until well combined. I like to pack the brown sugar firmly before measuring to ensure you get that deeper caramel flavor throughout the glaze.

Pour the honey and the juice from the canned pineapple over the ham in the roasting pan, then spread or drizzle the glaze mixture from Step 1 evenly over the top and into the scored diamond cuts. Arrange the pineapple slices decoratively across the ham's surface, securing each slice with a toothpick to keep them in place as the ham cooks and releases moisture. The pineapple not only adds visual appeal but also contributes subtle sweetness and helps keep the surface moist during the long bake.

Place the prepared ham in the preheated 350°F oven and bake for 1 to 1.5 hours, depending on the exact size of your ham. Every 15 minutes, carefully remove the pan from the oven and baste the ham by spooning the pan juices (which will pool at the bottom and contain dissolved glaze) over the top and sides—this is crucial for building a rich, caramelized crust and keeping the meat moist. I always set a timer to make sure I don't skip a basting; it really makes the difference in achieving that gorgeous glossy finish. The ham is done when it's heated through and the exterior has developed a deep, glossy caramel color.

Remove the ham from the oven and let it rest in the pan for 10 minutes before transferring to a serving platter—this allows the juices to redistribute throughout the meat, keeping it moist when sliced. Transfer the pan drippings to a small saucepan or gravy boat to serve alongside the ham as an optional glaze sauce for guests to drizzle over their slices.