1 picnic shoulder, fully cooked -- (6 to 7 lbs)
1 can pineapple slices -- (15oz)
1/4 cup light brown sugar -- packed
1/4 cup honey
Maraschino cherries
whole cloves

Remove skin from ham; place on a rack in a baking pan fat side up. Cover loosely with aluminum foil; bake at 325 degrees for about 30 minutes a pound (or 140 degrees on meat thermometer).

Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally.

Remove foil from ham; score fat in a diamond pattern. Brush ham with pineapple-honey mixture. Arrange pineapple slices and cherries in a pattern over the top of the ham, securing with toothpicks. Stud with cloves, if desired, and brush again with pineapple-honey mixture. Bake an additional 30 minutes at 325 degrees; basting with pineapple-honey mixture. Serves about 12.