Preheat the oven to 325°F (160°C).

Place the ham on a rack in a roasting pan, cut side down.

Score the surface of the ham in a diamond pattern, about 1/4 inch deep.

In a small saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, and ground cloves. Heat over medium heat until the sugar dissolves and the mixture is smooth.

Brush the ham generously with the pineapple glaze.

Cover the ham loosely with aluminum foil and bake for 1 hour.

Remove the foil, baste the ham with additional glaze, and continue baking for 30–60 minutes, basting every 15 minutes, until the ham is heated through and the glaze is caramelized.

If desired, arrange pineapple rings and cherries on top during the last 15 minutes of baking.

Remove the ham from the oven and let it rest for 10–15 minutes before slicing.

Slice and serve with remaining glaze drizzled on top.