In a saucepan, combine the water, bay leaves, vinegar, onion and cinnamon and boil for 10 minutes.
Place the pineapple rings and cherries on the ham fastened with wooden toothpicks, prick the cloves to the ham too.
Place the ham in a bowl along with the marinade and the ginger ale.
Marinate the ham in the mixture overnight. Turn it occasionally.
Place in a roasting dish and bake in a previously pre-heated oven at 180°C for 1 1/2 minutes.
Baste every 1/2 hour with the juice from the pan and the bacon drippings. Remove the ham from the oven.
Make a paste out of the mustard and sugar, using the pan juice to get an spredable consistency. Spread it on the ham.
Bake for 15 minutes more or until browned.