Place the raw ham in a clean container, cover with water and soak for 8-12 hours, changing the water halfway to draw out excess salt. Drain well.
Preheat the oven to 325°F. Place ham in a roasting pan and add pineapple juice to the bottom to create a steamy environment. Cover the pan tightly with foil.
Bake covered for 2 1⁄2 hours, basting with pan juices every 30 minutes.
Meanwhile, melt butter in a saucepan. Stir in honey, brown sugar and mustard until combined. Gently simmer to reduce to a thick glazing consistency.
Increase oven to 375°F. Remove foil and score the ham's fat layer with 1⁄4 inch deep crosshatch cuts. Insert whole cloves into the crosshatch pockets.
Brush 1⁄3 of the glaze over the scored ham. Bake glaze uncovered for 10 minutes. Repeat glazing and baking twice more till ham registers 140°F on a meat thermometer.
If the glaze starts to burn, tent foil over those spots and rotate pan position to allow even caramelization.
Once fully glazed, let ham rest 30 minutes before slicing into 1 cm thick pieces. Serve alongside sweet pickles, mustard and fresh bread.
Notes
If the glaze thickens between bastings, stir in pan juices to thin. For added depth, deglaze the roasting pan and mix with glaze before final glazing layers.