Remove the fully cooked ham from the refrigerator and allow it to come to room temperature for about an hour. If desired, score the surface of the ham in a diamond pattern. Preheat your oven to 325°F (165°C) while the ham is warming.

In a saucepan over medium-high heat, combine the brown sugar, honey, all of the reserved pineapple juice from the can, cinnamon, and ground cloves. Stir for 3-4 minutes until the sugar has melted and the mixture is smooth. In a small bowl, mix the cornstarch and water to make a slurry, then slowly add this to the saucepan while stirring. Continue cooking until the glaze thickens. I like to use freshly ground cinnamon for a richer flavor in the glaze.

Place the ham on a foil-lined sheet pan or in a roasting pan. Drizzle the thickened glaze from Step 2 over the ham, using a brush to work the glaze into the cuts if the ham was scored. Arrange the pineapple slices over the surface of the ham and secure them with toothpicks. If desired, add maraschino cherries in the center of the pineapple rings, securing with additional toothpicks for a festive look.

Wrap the ham with foil, creating a loose tent to insulate it without touching the glaze. Bake in the preheated oven at 325°F (165°C) for 1 1/2 hours. Carefully remove the foil and baste the ham with any glaze collected in the pan. Return the ham to the oven uncovered and bake for an additional 30 minutes, until the exterior is caramelized and beautifully glazed.

Remove the ham from the oven and let it rest for at least 20 minutes before carving. This helps the juices redistribute and makes for a juicier, more flavorful ham. I like to let it rest just enough to be easy to carve, but still warm for serving.