LXXXIII: Glazed Ham with Dijon-Pineapple Sauce

1 c firmly packed dark brown sugar
1/2 c maple syrup
1/4 dijon mustard
1 whole fully cooked boneless ham (5 lb)
whole cloves
12 maraschino cherries, halved
1 T cornstarch
1 20-oz can crushed pineapple in juice, undrained

Preheat oven to 350*. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
Bake 2 hours or until ham reaches an internal temperature of 140* when tested in center with meat thermometer, brushing occasionally with 1/2 c of the syrup mixture after 1.5 hours.
Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.