Step 1

Place the ham (remove packaging and skin, if any) in a large pot (with lid). Add brown sugar, 4 pieces of cloves and pineapple juice. Bring to a soft boil on medium-low heat. Once it starts to boil, switch to the lowest heat setting, cover and cook for one hour. Make sure the liquid is just barely simmering, not bubbling. Spoon the braising liquid to the ham (that’s not submerged in liquid) every 20 - 30 minutes. Remove the ham and reduce the braising liquid to about 1 ½ - 2 cups. This will be your ham gravy/sauce for serving.

Step 2

Set the oven to broil. Position the oven rack in the lower third. Line a rimmed baking sheet with aluminum foil and position a wire rack on top. Place a piece of parchment (just enough to cover the bottom of the ham on top of the rack) and place the ham on top. This prevents the bottom from sticking to the rack.

Step 3

Using a sharp knife, score 1 inch diamond-shaped (or squares) patterns on the ham (shallow cuts about ¼ inch deep). Put one whole clove in every spot where the cut meets. Pack the brown sugar all over the ham, pressing firmly to make it stay in place. Broil until the sugar melts and the glaze is bubbling. It will take about 15 minutes depending on the size and shape of the ham. Watch carefully to prevent burning.* (see Notes)

Step 4

Garnish with fresh fruits and/ herbs of choice. Remove cloves prior to serving