Slice the skin from the ham. Score the fat on the ham in a diamond design, and stud with cloves.
Inject 1/2 cup liqueur into ham at 3-inch intervals, using a bulb baster with a food injecting syringe attachment.
Combine the brown sugar and the next 7 ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer for 2 minutes. Set the glaze aside.
Place the ham, fat side up, on a rack in a shallow roasting pan; pour the brown sugar mixture over the ham. Insert a meat thermometer, making sure it does not touch fat or bone. Cover and bake at 325 degrees for 2 1/2 hours, basting frequently with glaze.
Arrange the orange slices over the exposed portion of the ham; secure with wooden picks. Place a cherry half in the center of each orange slice. Bake, uncovered, an additional 30 minutes or until thermometer registers 140 degrees.