YIELD: 12 to 16 servings
Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer. Drain pineapple; reserve liquid. Combine reserved liquid, honey, mustard and cloves; mix well. Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 to 45 minutes longer or to 140°F; baste every 10 minutes. Let stand 10 to 15 minutes before slicing.