• Preheat the oven to 325 degrees
• Pour out 1/2 cup of pineapple juice from the canned pineapple into a small bowl
• Add the mustard and whisk together
• Place the ham flat-side down in the roasting pan
• Brush the juice and mustard mixture over the outside of the ham
• Pour out the rest of the crushed pineapple including juices and spread around the bottom of the ham
• Cover the ham with foil
• Roast according to package directions
• 30 minutes before the ham is done, remove the ham from the oven
• In a medium-sized saucepan, mix 1/2 cup of the juices from the roasting pan, brown sugar, mustard, ginger, cloves, and cornstarch
• Bring the mixture to a boil and then turn it down slightly - let this mixture cook - stirring occasionally until the glaze had thickened up
• Take the foil off and baste the glaze over the ham If there is more than 1/4 inch of juice around the ham, pour it out
• You can use that for ham gravy
• Bake uncovered for the last 30 minutes

For Gravy

• Strain juices from the bottom of the pan into a bowl
• Whisk in 2 Tbsp. of all-purpose flour
• Pour into a medium sized saucepan and heat on medium-high heat until thickend
• If it will not thicken enough, mix more flour with a small amount of cold water together and add that to the gravy mixture by quickly whisking it in
• Strain any lumps out of the gravy as you pour it into your gravy bowl