1. Allow 30 minutes for your ham to come to room temperature. Set your oven’s temperature to 350 degrees Fahrenheit and let it preheat.
2. On a chopping board, position the ham. Score the top and sides with a sharp paring knife in a diagonal cross-hatch pattern, approximately ¼-inch deep. If using them, press the cloves into the ham at the intersecting points of the cuts. Place the ham on a rack in a roasting pan, with the scored side facing up.
3. Drain and save the juice from the pineapple rings. Using toothpicks, secure the cut pineapple pieces all over the ham. Using a toothpick, secure a maraschino cherry in the center of each slice of pineapple.
4. Fill the bottom of the pan with ¼-inch water and cover the ham loosely using a piece of foil. Roast the ham for 1 hour, or until an instant-read thermometer placed in its thickest part registers 130°F.
5. In a large saucepan placed over medium heat, mix the honey, brown sugar, and saved pineapple juice. Bring this mixture to a simmer and cook, ensuring to stir periodically, for 25 to 30 minutes, or until it develops a thickened, syrupy consistency and the volume is reduced to about 3 cups. Set this mixture aside afterward.
6. Raise the oven’s temperature to 425 degrees Fahrenheit.
7. Remove the foil piece covering the ham and brush a third portion of the glaze all over it. Add extra water if all of the water in the roasting pan has evaporated. Continue baking the ham for another 15 minutes.
8. Again, bake for another 15 minutes after brushing on the last third portion of the glaze.
9. Spread the remaining glaze over the ham and cook it for another 15 minutes, or until the glaze is lustrous and the ham’s skin is dark golden brown and crispy.
10. Allow for a 15-minute rest before slicing.

This recipe takes an entire duration of 2 hours and 30 minutes to cook, including an active cook time of 1 hour and 45 minutes. There are several other ideas to adopt for boneless ham recipes, and one particularly great one is this video recipe.