Grandmother used the stick cloves, she would criss cross shallow cut lines across the top of ham and stick the clove piece into the "diamonds" and use brown sugar and pineapple on the ham. It was roasted slowly at about 325 degrees. She may have reserved the pineapple until about 30 minutes before she removed it from the oven. Just "patted' it down with the pineapple juice and brown sugar crust while it baked.
I am using the ham sliced by the butcher almost 1/2 inch thick in a cake pan, covered with the pineapple juice and brown sugar. I will add the slices about 30 minutes before I remove it from the oven. Then I remove it from the pan and put it on the meat plate and drizzle the brown sugar sauce over the meat and add the pineapple slices to "dress" it up a bit. My sweet potatoes will made with apples, marshmallows, brown sugar will compliment the ham. Green beans and corn dishes will give the table more color. Dessert will be a rolled jelly cake and Ice cream.