Preheat the oven to 325°F. If the ham has a rind on the outside, you can cut it off or leave it on, this is up to your preference. I prefer to take it off as it tends to get a little chewy. Just use a pairing knife to cut around the shank into the rind but not into the meat, then you can run your fingers under it to loosen it and peel it away, or use the pairing knife to cut it off. Place the ham into a large baking dish with deep sides.
Next, score the outside of the ham all around with a pairing knife through the fat, if you end up cutting some of the meat that’s okay but it may dry out some in those spots. I like to score it in a diamond pattern all over so when it bakes the edges get crisped.
Take the cloves and press them into the ham all over, the more cloves you use the more of the clove flavor you get. Keep this in mind as the cloves are very strong. Attach the pineapple rings with toothpicks all around the ham. Pour the beer and pineapple juice from the pineapple rings on top of the ham. Cover the whole thing with foil and place in the oven. Hams cook for 15 minutes per pound so a 12-pound ham will need to cook for 3 hours. 30 minutes before the ham is done, take the foil off and allow it to brown slightly.
While the ham is browning, make the glaze by mixing together the brown sugar and mustard in a medium-sized bowl. Add a little bit of the ham drippings until the glaze is brushable. Brush the glaze all over the outside of the ham, yes it is a lot of glaze, yes, use it all. Place the ham back into the oven for 15-20 minutes until caramelized. Take the ham out and let it sit for at least 30 minutes before slicing to serve. Make sure to take out the toothpicks and cloves before serving.
