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Preheat oven to 325 degrees F.
In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10 minutes). Set aside.
Line a roasting pan with aluminum foil. Place ham in the pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Arrange pineapple and cherries evenly on ham; secure with wooden toothpicks. Spoon some of the glaze over the ham.
Bake at 325° for 1 hour. Shield the ham loosely with aluminum foil after 1 hour to prevent too much browning, and bake for 1 – 1 ½ more hours (or until a meat thermometer inserted into the thickest portion registers 140°), basting every 30 minutes with additional glaze and pan juices. Let stand 15 minutes and remove toothpicks before slicing.