In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.
Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid.
Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
Drain ham, reserving about 2 cups of the poaching liquid. Make pineapple glaze.
With a knife, score the surface fat of the ham in a diamond pattern at about 1/4-inch deep and 1-inch apart.
Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
Liberally brush ham with 3/4 of the pineapple glaze.
Arrange ham in a roasting rack and bake in a 325 F oven for about 1 to 1 1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze.
At the last 5 minutes of cooking, increase the temperature to 400 F and bake until nicely browned.
Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.
For Pineapple Glaze
In a saucepan over medium heat, combine reserved poaching liquid (from boiling the ham), crushed pineapples, sugar, and yellow mustard. Stir until sugar is dissolved.
Cook, stirring occasionally until liquid is reduced and thickened.
If ham is getting too brown before recommended temperature is reached, tent with a foil.