Combine the orange juice, pineapple juice and brown sugar in a saucepan. Bring the mixture to a boil, and then reduce the heat and allow it to simmer until syrupy, 25 minutes.
Preheat the oven to 325 degrees F.
Score the top of the ham with a knife, end to end and side to side, forming one-inch squares across the surface. Arrange the cloves at every other square intersection, alternating rows. Try to keep the arrangement even.
Bake the ham about 12 minutes per pound. When the ham has another hour or so of baking remaining, remove it from the oven and brush the brown sugar glaze over it. Arrange the pineapple slices on the surface and place a cherry in the center of each pineapple slice.
Baste the entire ham every 15 minutes using the remaining glaze for the remainder of the baking time, or until the internal temperature of the ham reaches 175 degrees F. Slice and serve.
Recipe courtesy of Chris Massie