Bake for 1 hour. Remove the top foil and baste the ham with the liquid in the pan. Pour the remaining ginger ale over the ham. Bake for 15 minutes. Spoon and spread half of the pineapple mixture over the ham. Bake for 30 minutes. Spoon and spread the remaining pineapple mixture over the ham and continue baking until a meat thermometer inserted in the thickest part of the ham (without touching a bone) registers 140°F, about 30 minutes more. If the glaze is getting too brown, tent the pan with aluminum foil.