Bring pineapples, sugar, and water to a boil in a large saucepan.
Reduce the heat and simmer, skimming off any foam.
Transfer to a large bowl and let cool. Stir in the mustard.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Score ham with a sharp knife in a pattern of a diamond.
Press a clove of garlic into the centre of each slit.
Place the ham, cut side down, in a roasting tin and pour the wine over.
Coat ham with half of the glaze.
Cover with parchment paper then kitchen foil, and bake for 1 hour.
Remove from oven.
Increase oven temperature to 220°C / 425°F / Gas mark 7.
Uncover the ham, and coat with the remaining glaze and cook uncovered, basting occasionally until browned, about 40 to 45 minutes.
Cover the ham bone with kitchen foil if it becomes too dark.
Transfer the ham to a chopping board and let rest for least 30 minutes.
Serve with the pan drippings and pineapple.