Rinse ham and dry. Remove excess fat.
Combine brown sugar, mustard, sherry and spices to prepare the glaze. Spread and rub glaze all over the ham. Score top of ham into diamonds and insert a whole clove into the intersection of each diamond. Let ham stand for 1 hour.
Preheat oven to 375 °F (190 °C).
Place ham in a roasting pan and cook for approximately 45 minutes, basting periodically with the glaze. Remove from oven.
Cut pineapple slices in half. Place pineapple and prunes around ham and return to oven for 20 to 25 minutes more. Pour reserved pineapple syrup over ham basting frequently during cooking. Remove from oven and let ham cool slightly.
Transfer to a serving platter and let stand 30 minutes before cutting. Decorate with pineapples, prunes and cherries.
Preheat oven at 350°F (180°C).
Place ham on an oven pan. With a sharp knife, score ham’s surface with criss cross incisions. Insert cloves in ham. Combine garlic and orange preserve, mustard, brown sugar and Coca cola. Process or blend until smooth. Pour over ham and bake for 1 hour. Baste occasionally during baking. Once ham is heated and golden, remove from oven.
Cut in slices and decorate with pineapple slices sautéed in butter.
Serve hot or at room temperature.