Preheat oven to 325F.

Soak a small handful of toothpicks in warm water.

Use a sharp knife to score a grid-like pattern into the ham, about ½” to 1” into the ham. Place the ham in a roasting pan or baking tray.

In a saucepan, combine the brown sugar, honey, apple cider vinegar, Dijon mustard and cloves. Place the saucepan over medium heat and stir until melted and completely combined - the brown sugar should not appear gritty at all.

Pour half of the brown sugar mixture over the ham and use a basting brush to ensure the syrup is coated all over the ham.

Using the soaked toothpicks, secure the pineapple rings all over the ham.

Place ½ cup of water in the roasting tray and cover the ham with tinfoil. Bake the ham for 1 hour.

Place the brown sugar mixture back over the heat and continue cooking until reduced by half, stirring occasionally.

Remove the ham from the oven and remove the tinfoil. Pour the remaining syrup over the ham and return back to the oven.

Baste or brush the ham with the syrup every 15 minutes, continuing to bake for 1 more hour, until ham reaches an internal temperature of 145F.

For a crispier skin, you can increase the heat to 400F for the last 10-15 minutes of baking.

Before serving, remove the toothpicks and insert a maraschino cherry into the center of each pineapple ring.