Is the ‘ham’ you’re going to cook cured or fresh?
If it’s cured, I think you’re on the right track (although make sure you don’t use fresh pineapple…it will turn the meat to mush wherever it makes contact; canned pineapple won’t present such issues).
If the ham is fresh, I think I’d probably just stud it liberally with garlic and roast it simply and very slowly.
Roasted fresh pork is one of my favorite things…in reality, it’s probably the ONLY thing that ever kept me from going vegetarian.