Ingredients: - 
3.6 kg smoked, fully cooked ham, bone-in
567g of pineapple slices in juice, not syrup
Red cherries
2 Tbsp whole cloves  
Glaze Ingredients: - 
¼ cup brown sugar
¼ cup unsalted butter
1 cup honey
2 Tbsp of the pineapple juice  
METHOD: - 
Preheat the oven to 163°C.
Using a sharp knife, score the ham by cutting shallow lines across the top, going one-way about an inch apart. Then, cut shallow lines across the lines you have already cut, making a diamond pattern. Insert a whole clove in each diamond or square.
Place the ham cut side down in a 9×13 baking pan. Pour all the pineapple juice except for 2 Tbsp into the pan and cover tightly with aluminium tin foil. Bake for 1 to 1-½ hours or until an instant-read thermometer inserted in the centre, not touching the bone, reads 60°C.
Make the glaze: - 
Add the glaze ingredients, brown sugar, and honey to a small bowl, including 2 Tbsp of pineapple juice. Pour in a small saucepan and place over medium heat. Add the butter and cook just until the sugar melts, stirring constantly. Then, take it off the heat. Set aside.
Back to the ham: - 
Remove the ham from the oven and turn it onto its side. Spoon the glaze generously on top, making sure to cover all exposed areas. Top with pineapple slices and cherries. Secure them with toothpicks, if necessary. Brush on more glaze.
Put the ham back in the oven uncovered and bake for approximately 30-35 mins or until the glaze is sticky and caramelized - 
Place on a serving platter ready for the Xmas table. Top with the remaining glaze before serving or serve it on the side. Also be sure to remove the cloves and any toothpicks. Place on the Xmas table.