Lela's amazing Thanksgiving roasted ham with Hawaiian sauce

This is a recipe courtesy of my father by email this morning, but it's my mother's traditional ham recipe with a delightful Hawaiian sauce, which she typically serves both at Thanksgiving and Christmas. It is one of her best, in my humble opinion! Note my father's precise measurements (the trained chemist in him). Love it.

And I quote:

You buy a chunk of ham with the bone. You place it cut side down in the bake pan. Pour 1 cup of hot water on the ham, and you sprinkle and rub with brown sugar enough to cover the whole chunk. Then, you stick gloves on the surface of the ham about one inch apart. You cover with aluminum foil. You place in the oven 325 Degrees Fahrenheit or 163 Celsius. You bake it for 1/4 of an hour for each pound of ham, so if the ham is 6 lbs - then you cook it for an hour and a half.

The Hawaiian sauce : One can of pineapple , dissolve in the juice, (1/2) one half tea spoon of cornstarch (νισαστές) and 1/2 cup of the juice from the ham also add 7 cherries and 2 ts ( tea spoons) of the juice from the cherries for color you simmer it at low heat until the sauce starts thickening you remove and you are done.