Combine the pineapple juice, pineapple chunks, honey, mustard, cloves, and water in a saucepan placed over medium heat.
Cook the sauce mixture until the honey has dissolved (about 5 minutes). Set aside.
Trim the fat off of the defrosted ham. Make shallow scores in the ham's skin (in a diamond or criss-cross pattern).
Place the ham in a roaster, and make sure that the lid is able to close completely. If the ham is too large for the roaster, then trim some excess meat off. For a bone-in 8–12 lb shank, the ideal baking temperature is 325°F (163°C).
Using a brush, spread about half (or a bit less) of the sauce mixture onto the ham. Add a half cup of water to the bottom of the roaster.
Cover the ham and roast for one hour at 325°F (163°C), baste the ham throughout the hour to ensure that the flavour saturates the meat.
After an hour, take the ham out of the oven and drain the excess water if needed. Pour the rest of the sauce mixture over the meat. Make sure that it gets into the scored pieces of the ham.
Place the pineapple rings on the ham. Feel free to get creative with this! TIP: If the pineapple rings won't stay in place, use toothpicks to secure them. Place the ham back in the oven, uncovered for another hour or until it is browned to your liking at 325°F (163°C).
Take the ham out of the oven. Slice and serve. Enjoy!
