Set a rack to the lowest position in the oven. Preheat oven to 325°F.

Line a roasting pan with aluminum foil, and position a roasting rack in the pan. Place ham on the middle of roasting rack. Pat the ham dry with paper towels to help the glaze adhere better.

Place the melted butter, brown sugar, ground cloves, and pineapple juice in a small mixing bowl. Whisk until combined.

Brush the surface of the ham with a small amount of the brown sugar and pineapple mixture.

Secure the pineapple slices over the surface of the ham with toothpicks. Secure a maraschino cherry into the center of each ring and in the open spaces between rings.

Brush about half of the remaining brown sugar and pineapple mixture over the pineapple rings and cherries.

Bake ham on lowest rack of oven until it has reached an internal temperature of about 145°F and the glaze is caramelized, 2-2 1/2 hours, or about 15 minutes per pound of ham. For the first half of the cooking time, keep the ham loosely covered with foil. Every 30-45 minutes, open oven door and baste ham with additional brown sugar and pineapple glaze.

Check to see that the ham is done. Remove from oven or add time as needed.

Allow ham to cool on roasting rack for 15 minutes. Transfer to cutting board, then carve and serve. Refrigerate leftovers in an airtight container for up to 3 days.