Ham baked in dough with pineapple puree

Ingredients:

• 1 piece of boneless ham weighing 2.7 kg.
• 2 packages of 0.5 kg puff pastry (4 sheets)
• 2 large eggs, lightly beaten
• 2 cans of 227g canned pineapple chunks
• 3/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 5 carnation buds
• 2 tablespoons cornstarch
• 3 maraschino cherries

Preparation:

1. Place two racks on the bottom and middle shelves of the oven. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
   
   Place the ham, cut side down, in the center of the baking sheet.
2. Place 1 sheet of puff pastry on a clean work surface and lightly brush with beaten egg. Place the second sheet of puff pastry on top and brush with egg. Repeat with the remaining sheets of puff pastry, but do not brush the top sheet with egg.
3. Roll the dough out with a rolling pin until it's 7 cm longer than the ham and wide enough to completely cover it. Trim off the extra 7 cm of dough and set aside. Using a long, sharp knife, cut diagonal stripes across the dough, first one way and then the other, cutting through half the layers of dough to create a lattice pattern.
4. Place the dough over the ham, gently pulling it to completely cover the meat. Trim any excess dough at the corners and set aside in a 7cm-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack of the oven until the dough is golden brown and the ham is hot (approximately 140°F/60°C), about 2 hours.
5. Meanwhile, make the pineapple decor.Cut a 7 cm wide strip diagonally to create two long triangles. Cut the remaining pieces of dough into long, thin triangles of varying sizes. Transfer to a second prepared baking sheet, brush with egg wash, and bake on the bottom rack of the oven until golden brown, about 30 minutes, rotating the baking sheet halfway through.
6. In a medium saucepan, combine the pineapple, sugar, cloves, and vinegar. Bring to a boil, then reduce heat to a simmer and simmer until reduced and slightly thickened, about 20 minutes. In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth. Add the cornstarch to the pineapple sauce, bring to a boil, and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.
7. Transfer the ham to a serving platter and arrange the baked puff pastry triangles on top of the ham to form the top of the pineapple. Serve with pineapple puree.