1 (10 pound) whole bone-in smoked ham, fully cooked, unsliced (or, I have used spiral-cut)
2/3 cup bourbon or whiskey
1 cup honey
1/3 cup molasses, cane syrup, or sorghum
1/2 cup orange marmalade, or jelly or your choice (I use my blackberry jelly!)
Nonstick cooking spray
Preheat oven to 350 degrees F.
In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
Place ham in a shallow baking dish. With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Use about half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes per pound. Remove from oven and garnish with maraschino cherries and slices of pineapple. Return to the oven and roast an additional 20 minutes or until pineapple slices are lightly browned. Remove and let ham stand for 20 minutes before slicing.