Heat oven to 275°F. Bring ham to room temperature 30 minutes before cooking. Using knife, cut rind (thick, leather-like cap) from ham. Trim fat to ½”, if necessary. Score ham by making long, shallow cuts along surface of ham in cross-hatch pattern.
Place ham in medium roasting pan cut side-down. Pour 1 can pineapple juice over ham; cover pan tightly with foil. Place ham on middle rack of oven. Cook until ham is tender and warm through center (internal temperature registers 135°F on quick-read thermometer when inserted into thickest part of ham without touching bone), 2 – 2½ hours.
Meanwhile, add remaining 2 cans pineapple juice, brown sugar, garlic and cloves to small saucepan over medium-high heat. Bring juice to boil, stirring to dissolve sugar. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until juice becomes thick and reduces to ¾ cup, 15-20 minutes; set aside.
Remove ham from oven; remove and discard foil. Set oven to broil. Using pastry brush, spread ham all over with glaze. Return ham to middle rack of oven. Broil ham, carefully spreading with glaze every 10 minutes, until ham is deeply caramelized and cooked through (internal temperature registers 145°F on quick-read thermometer when inserted into thickest part of ham without touching bone), 20-30 minutes. Remove ham from pan; tent with foil to keep warm. Let rest 15-30 minutes before carving. Serve warm or at room temperature.