Bring ham to room temperature. Preheat oven to 325°F.

Slice fresh pineapple into rings, and save juice.

Add brown sugar, honey, pineapple juice from the pineapple container, cinnamon, and ground cloves to a small saucepan.

Over medium heat, stir until brown sugar melts, about 3 minutes.

Stir together corn starch and 1 Tbsp water in a small bowl. Add slowly to saucepan, string as you pour. Stir until it becomes a thickened glaze.

Place ham in a roasting pan or on a foil-lined baking sheet.

Pour glaze over the ham, using a cooking brush to spread evenly. Retain 1/4 glaze for basting.

Use toothpicks to secure pineapple slices and cherries over the exterior of the ham.

Tent foil over the ham. Bake for 1-1/2 hours.

Remove the foil and baste with the remaining glaze. Bake an additional 30 minutes, uncovered.

Rest ham for 20 minutes before serving.