Preheat the oven to 325 degrees.
Unwrap the ham and trim off some of the hard rind and excess fat. Make sure to leave a nice ¼ inch layer of fat on the ham. Mix the can of root beer with the pineapple juice form the slices.
Score the ham in a cross-hatch design and place one whole clove at each intersection.
Place the ham in a roasting pan. Pour the pineapple/root beer over the top of the ham in the pan. The excess liquid will remain in the pan and mix with rendered juices while roasting and make an excellent basting liquid.
Place the ham in the pan on the oven.
Combine the glaze ingredients, mix well and set aside. Get the pineapple slice and cherries ready.
After one hour, remove the ham from the oven and baste well with the pan juices. Place the pineapples all over the top of the ham in a single layer and place a cherry in the center hole of each slice. Secure all to ham with the toothpicks. Return the ham to the oven.
In a couple of hours check the internal temperature with an instant read thermometer. Keep monitoring the IT and when it reaches 135 degrees, remove the ham again from the oven and increase the temperature to 400 degrees.
Baste the ham well with the pan juices. Pour the glaze all over the top of the ham making sure to get some over all the pineapples and the face of the ham. Return to the 400 degree oven.
Continue to bake for another 30 to 45 minutes until it reaches 145 degrees internal temperature and the glaze is browning a bit. If it is browning too fast, tent with aluminum foil until its ready.
Remove the ham from the oven and allow it to rest for about 30 minutes before slicing.