Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Rinse ham with cold water, pat dry, and place in the rib rack inside of the roasting pan.
Use the juice from the pineapple and mix with the brown sugar to make a nice thick syrupy glaze. Next, add the pineapple slices to the ham putting a cherry in the hole of each pineapple round and securing with a toothpick. Then pour the glaze over the ham.
Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 minutes. Remove from the EGG once the internal temperature reaches 165ºF. Let the ham rest for at least 30 minutes. Slice and ENJOY!!!