Carve horizontal and vertical lines/cuts into and all around the ham.

Rub all sides of the ham down with a thin layer of mustard.

Pat the brown sugar, black pepper, clove, and ginger all over the ham, making sure each part is covered.

Pour the vinegar into the casserole dish around the ham.

Pin the pineapples and cherries to the ham.

Preheat the oven to 325°F.

Place a saucepan over medium heat and add the butter and brown sugar, then stir well.

Stir in the honey and pineapple juice .
You can use cherry juice if you choose to for color.

Combine the water and cornstarch, add it to the saucepan, stir well, and simmer for 10 minutes.

Pour the glaze into the baking pan and over the ham..
You can even inject some into the ham.

Cover ham with aluminum foil and bake for 3 to 3 hrs 40 minutes, or until an instant thermometer reads 140°F when inserted in the center.

Remove the aluminum foil after 2 – 1/2 hours and baste the ham every 20 minutes with the juices while it cooks.