Preheat oven to 350F. Remove ham from all packaging, including the netting, pat dry and place in deep baking dish along with enough water to cover the bottom of your baking dish.

Add pineapple chunks and orange juice into blender and puree until smooth, place into a saucepan and bring to a rolling boil and then lower the heat to simmer and let it reduce to about 2/3 of the original liquid amount. Strain the pulp and reserve the liquid and place back into the pan. Add cornstarch slurry to thicken a little bit.

After the first 45 minutes, remove ham from oven, and remove skin carefully, NOT THE FAT. The fat is essential for the flavour. Let cool for a bit and score fat and the rest of the ham diagonally with a knife to make diamonds and stick a clove in the center of every diamond and sprinkle with some brown sugar.

Return to oven and bake for 30 minutes, uncovered.

Increase oven to 400F. Remove from oven and place pineapple slices and then carefully brush glaze over the entire ham getting between all the scored pieces of fat and meat. Return to oven for the last 30 minutes.

Let Ham rest for 20 minutes before cutting into it, so all the juices will not run out and you have moist slices of ham to enjoy.