For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.
Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.
Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.
For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.
Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.
Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.
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