1 smoked ham butt portion, about 3 lb.
1 (8 oz.) can pineapple slices
1/4 c. firmly packed brown sugar
Whole cloves

Place ham, fat side down, in shallow micro-proof baking dish. Cook on 70, 21 minutes. Turn ham over.

Drain pineapple, reserving juice. Combine 2 teaspoons of juice with brown sugar to make a paste. Spread over top of ham. Place pineapple slices on top and stud with cloves. Attach pineapples with toothpicks if necessary.

Cook on 70, 7-8 minutes. Let stand covered with aluminum foil, about 10 minutes before serving. 8-10 servings.