Remove excess fat from ham.
Cook as directed on package.
Then score with cooky cutter or knife, making squares.
Brush with beaten egg.
In each square place a clove.
Cover with brown sugar.
Set in roaster.
Add champagne, pineapple juice and pineapple.
Bake 1 hour at 350 °, basting every 20 minutes to glaze ham evenly.
If liquid reduces too fast during baking, keep adding champagne.
When ham is cooked, liquid should be reduced to heavy syrup.
Garnish with glazed pineapple chunks.