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Preheat your oven to 350°F.
Place the ham in a roasting pan and score the surface in a diamond pattern. Stud the scored areas with cloves.
Cover the ham tightly with aluminum foil and bake according to weight (15-20 minutes per pound).
While the ham is baking, prepare the glaze. In a saucepan over medium heat, combine the pineapple juice, brown sugar, honey, Worcestershire sauce, apple cider vinegar, mustard, chili flakes, salt, pepper, cinnamon, ground clove, and minced pimento.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until the glaze thickens.
In the last 30 minutes of cooking, remove the ham from the oven. Brush the ham generously with the glaze.
Arrange pineapple rings and cherries over the surface of the ham and secure each with a toothpick.
Brush the ham with a second layer of glaze.
Return the ham to the oven, uncovered, and bake for another 30 minutes
After 15 minutes, brush the ham with more glaze.
Remove the ham from the oven and let it rest for 15–20 minutes before carving.