Preheat your oven to 325°F (165°C).
Prepare the ham: Place the baked ham in a large roasting pan.
Stud with cloves: Lightly score the top of the ham in a crisscross pattern to make diamond shapes, then press a clove into the center of each diamond.
Add pineapple: Arrange the pineapple slices over the top of the ham. You can secure them with toothpicks if needed. 5. Pour the reserved pineapple juice over the ham.
Pour in the soda: Add ½ bottle of 7-Up into the bottom of the pan to help create a sweet, flavorful basting liquid.
Wrap in foil: Tightly cover the entire pan with aluminum foil. This helps retain moisture and prevents the ham from drying out.
Bake for about 15–20 minutes per pound. Since the ham is pre-cooked, you’re just heating it through and letting the flavors soak in.
Baste regularly: Every 30 minutes, carefully remove the foil and spoon some of the juice from the bottom of the pan over the ham, then re-cover with foil.
Final touch (optional): For a caramelized top, remove the foil for the last 15–20 minutes of baking and let the top brown slightly.
Let it rest: Once done, remove the ham from the oven and let it rest for about 10 minutes before slicing.
