• 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 the 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.
• 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 ¼-inch deep and 1-inch apart.
• Preheat oven to 350 F.
• 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 ¾ of the pineapple glaze.
• Arrange ham in a roasting rack and bake in a 350 F oven for about 1 to 1 ½ 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.