Preheat the oven to 325℉.

Score the surface of the ham in a diamond pattern about ⅛-inch deep.

Drain the juice from the pineapples and save.

Stick 6 cloves in each pineapple ring.

Arrange pineapple rings evenly around the surface of the ham, affixing them with toothpicks.

Affix a single cherry in the center of each ring with a toothpick.

Place the ham in a large roasting pan and add soda.

Tent it with foil, and bake for 2 to 2½ hours (as per the package directions).

Meanwhile, put the honey or brown sugar, mustard and reserved pineapple juice in a sauce pan.

Cook over medium high heat until reduces and becomes thick, about 15 minutes.

After 2 hours of baking, remove the foil and brush the glaze all over the ham. Leave foil off of the ham for the remainder of the baking time.

Repeat baste every 10 minutes until the ham is cooked through and reaches an internal temperature of 140℉.

Remove from the oven, baste with remaining glaze and allow to rest 15-20 minutes before carving.