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Baked Ham With Pineapple

1 smoked picnic shoulder, fully cooked, about 5 to 7 pounds
1 can (15 ounces) pineapple slices in juice
1/4 cup light brown sugar, packed
1/4 cup honey
Maraschino cherries
whole cloves

Remove skin from ham; place on a rack in a baking pan, fat side up. Cover loosely with aluminum foil;
bake at 325 degrees for about 30 minutes a pound, or to 140 degrees on meat thermometer.
Drain pineapple, reserving 1/4 cup of juice.

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