Bring pineapples, sugar, and water
to a boil in a large saucepan. Reduce
heat; simmer, skimming foam. Cook until pineapples are translucent and mixture
has reduced to 4 cups, 60 to 80
minutes. Transfer to a large bowl; let
cool. Stir in mustard. (Glaze will keep,
covered and refrigerated, for 3 days.)
Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting
occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
Country-style mustard is like a cross between grainy and Dijon mustards. It's available at most supermarkets; if you can't find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.