Pineapple Glazed Ham

    1 smoked bone-in Virginia ham (14 to 16 pounds)
    4 cups pineapple juice
    1-inch piece fresh ginger, peeled and sliced
    4 cloves of garlic, peeled and smashed
    12 to 16 whole cloves
    1/4 cup Dijon mustard
    1 cup light-brown sugar
    About 10 pineapple rings
    About 10 maraschino cherries

Combine the pineapple juice, ginger, and garlic in a saucepan. Bring
to a boil, reduce the heat to medium-low and simmer 25 minutes,
reducing the liquid by half (to 2 cups). Strain and reserve.

Preheat the oven to 350F. Carefully trim the thick rind and all but
1/4 inch of fat from the surface of the ham. With a sharp knife,
score a diamond pattern and insert the cloves at the crossed points
of the diamonds. Set the ham in a shallow baking pan. Brush the
mustard all over the top. Pat the sugar atop the mustard. Starting at
the butt end, decoratively arrange the pineapple rings, securing with
cherries and toothpicks in the centers, working toward the bone. Pour
the reserved pineapple juice into the bottom of the pan and place in
the oven.

Bake for 1 1/2 hours, basting every 15 minutes. When the ham is
done, place it on a serving platter and let rest for 15 minutes.
Carve into thin slices, beginning at the butt end. Serve warm with
pan sauce alongside. Remove the pineapple slices and cherries as you
carve and serve them with the ham.