Combine pineapple juice from the can (about 1 cup/240ml) with brown sugar, ground cinnamon, and ground cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 10 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
Remove ham from packaging. Rinse and pat dry with paper towels. Cut ham into ¼ inch thick slices until about an inch from the base. Do not cut through.
Place a slice of pineapple in each cut in the ham. Secure with bamboo skewer on each end right through the entire chunk of ham.
Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
Pour some water into the pan.
Place ham in a preheated 350°F (180°C) oven and bake for 30 minutes.
Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes.
Allow ham to rest for 10 minutes. Remove the skewers before serving.