Remove skin from ham; trim off excess fat, leaving no more than 3/8-inch thickness. With tip of a sharp knife, score ham 1/2 inch deep in a diamond pattern, spacing lines about 1 inch apart. Insert 1 whole clove in center of each diamond.
Place ham shank or rump portion, fat side up, on a rack in a roasting pan. Insert meat thermometer into thickest part of ham, not touching bone. Cover loosely with foil.
Bake in a 350 degree F oven for 1 hour.
For glaze, in a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly. Remove from heat.
Remove the ham from the oven; remove foil. Brush ham generously with glaze. Return ham to oven. Bake, uncovered, for 30 minutes more or until ham is well glazed and meat thermometer registers 140 degree F.
Place ham on a serving platter; let stand for at least 10 minutes before carving. Serve ham slices accompanied by Cherry Sauce. Makes 15 servings.
You can use a 4- to 5-pound cooked boneless ham. Bake following package directions, glazing ham the last 30 minutes of baking time.
Drain cherries, reserving 1/2 cup liquid. Set cherries aside. In a medium saucepan, combine sugar and cornstarch. Stir in the reserved cherry liquid, the cherries, and almond extract. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.