Preheat your oven to 325 degrees. Then take your toothpicks and soak them in warm water.

Now you will take a sharp knife and score your ham, in a grid-like pattern. Cut 1/4-1/2 in deep to help the glaze soak into the ham.

Place ham in the roasting pan or baking dish.

In a pan on the stove you will add your brown sugar, honey, apple cider vinegar, dijon mustard, cloves and cook on medium heat. You want to mix until the brown sugar is no longer gritty in texture.

Pour half the mixture onto your ham, then stick the toothpicks on the pineapple and pin all over the ham.

Add 1/2 cup of water into the roasting pan, and cover tightly with foil.

Bake for 1 hours. While the ham is baking you will want to cook down your brown sugar glaze until the glaze thickens and reduces by half.

At the hour mark remove the ham and pour the remaining glaze over the ham and use a basting brush all over the ham.

Return to the oven uncovered and bake and baste every 15 minutes with sauce in the pan. Cook until the ham reaches 145 degrees internal temperature.

Once your ham is done, remove and allow to rest for 10 minutes. Then take the maraschino cherries and use toothpicks to stick them into place. You can remove the toothpicks that were holding the pineapple in.