Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature.
Remove ham from packaging. Place in a deep baking dish with fat side up.
Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil.
Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
