Allow the ham to come to room temperature for about an hour before baking. Meanwhile, preheat your oven to 325°F (163°C) and score the exterior of the ham with shallow cuts if it hasn't already been scored. This helps the glaze soak in for more flavor.

In a saucepan set 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 everything is melted and combined. In a small bowl, mix the cornstarch and water until smooth, creating a slurry. Slowly pour the slurry into the saucepan while stirring constantly, and continue to cook until the glaze thickens. I like to let the glaze bubble for a minute so it turns glossy and rich.

Place the ham on a foil-lined sheet pan or in a roasting pan. Drizzle the prepared glaze generously over the ham, using a brush to work it into the cuts. Arrange the pineapple slices over the ham and use toothpicks to secure them. For a festive touch, add maraschino cherries to the center of each pineapple ring if desired, securing with toothpicks as well. Tent the ham loosely with foil to prevent the glaze from sticking, making sure it is well insulated.

Place the foiled and decorated ham in the preheated oven and bake for 1 1/2 hours. Remove the foil and baste the ham with the glaze that collects on the bottom of the pan. Return the ham to the oven, uncovered, and bake for an additional 30 minutes to let the glaze caramelize and the edges become golden.

Once finished baking, let the ham rest for at least 20 minutes before carving. This helps the juices redistribute for a moist and flavorful result. I always recommend resting time to ensure each slice stays juicy and tender.