Drain juice from pineapple rings can (a little less than 1 cup of juice), and add to a medium saucepan over medium-low heat, along with honey, brown sugar and cloves. Bring to a boil.

While mixture is heating up, make your cornstarch slurry, by mixing together the cornstarch and water in a small bowl until there are no more chunks. Once mixture is boiling, add to the pineapple mixture and cook for a few minutes until thickened to the consistency of a syrup. Remove from heat and let sit for 5 minutes.

Place ham in the prepared foil-lined baking dish. Baste the ham on all sides (even going in between slices, if possible) with the syrup. Then, add pineapple slices on top of the ham using toothpicks. Place cherries into the centers of each ring and secure with toothpicks. Re-baste the top of the ham where the pineapple rings are with the syrup mixture. There should be a little syrup left over - do not discard, but set aside.

Wrap the foil in the pan up over the top of the ham and pinch together at the top and push up on the sides. Foil should be around the ham but not pressed up against it.

Bake for 2 hours and 45 minutes or until the internal temperature is 140 degrees.

Re-baste with the last of the syrup right after removing from the oven, and let stand for 10 minutes before cutting off spiral slices and serving.