Preheat oven to 325°F.

Using a sharp knife, cut through the rind about 6cm from the shank end. To remove the rind, run your thumb around the edge under the rind and pull back.

Place ham in a good sized roasting pan. Now, using that same sharp knife, you want to score the fat with cuts crossways and then diagonally to form a diamond pattern. Lines should be about 1" apart and 1" deep and I only do this to the part of the Ham not sitting on the pan. ***DON'T CUT ALL THE WAY THROUGH TO THE HAM OR THE FAT WILL FALL OFF DURING COOKING.

Insert 1 whole clove into EACH criss-crossed section, pushing down at least 1" into the meat.

Push toothpicks through the cherries. Place the pineapple slices on top of the Ham using the toothpicks with the cherries to hold in place.

Time to make the glaze. Combine all ingredients in a bowl except the pineapple juice, the maraschino juice as well as the juice left in the cherry jar, and mix. Brush glaze onto game carefully.

Add the leftover juice from the pineapples and the cherries as well as the maraschino juice into the bottom of the baking dish as the cooking liquid.

Cover the Ham with foil and cook for 45 minutes.

Remove aluminum foil, baste, and cook for another 2 hrs, basting as needed (I baste every 30 min).