2. Place the ham in a roasting pan and cover with foil. Bake until 100-110F/37-43C in the center (approximately 10-14 minutes per pound). This should take about 1 hour and 20 minutes for an 8 pound ham.
3. Meanwhile, make the pineapple glaze. In a small sauce pan add 1/2 cup of the wine, and the herbs and bring to a boil. Then, remove the herbs (but reserve them) and add the soy, pineapple juice, cloves sugar and butter. Boil until syrupy.
4. After about an hour, or 3/4 of the way, remove the foil and increase the oven temperature to 350F/176C and pour the remaining 1/3 cup of wine and the herbs to the roasting pan. Let it cook the rest of the way through until it gets to 110F/43C internal temp.