1 (5 to 8 pound) ham
1 cup brown sugar, firmly packed
1/2 cup Dijon mustard
Plain wooden toothpicks
1/2 can of Coke
Heavy duty foil
Preheat the oven to 350 degrees. Line a roasting pan with a piece or two of heavy duty aluminum foil large enough to wrap the ham in. Score the ham into a crosshatch pattern and stud the intersections of the crosshatches with whole cloves. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham.
Add pineapple slices and, using a toothpick, decorate the center of the pineapples with a cherry. Pour the coke carefully over and around the ham, pull the foil up loosely around the ham and bring it together. Bake at 350 degrees for about 20 minutes per pound, or until the center of the ham reaches slightly over 140 degrees on an instant read thermometer, basting occasionally. You can unwrap the ham and place it under the broiler to brown for a few minutes if you want. Slice ham and serve with the pan sauce.