Preheat your oven to 325°F (165°C).

Place the ham in a roasting pan, flat side down.

Using a sharp knife, score the surface of the ham in a diamond pattern.

In a bowl, combine brown sugar, pineapple juice, Dijon mustard, and ground cloves to create the glaze.

Brush the glaze generously over the scored ham.

Arrange the pineapple slices over the ham, securing them with toothpicks if necessary.

Cover the ham loosely with aluminum foil and bake for about 1 hour.

Remove the foil, baste with the glaze, and continue baking for another 30 minutes.

Let the ham rest for at least 15 minutes before slicing.