Preheat the oven to 325°F. Adjust the oven rack to the lower third of the oven to allow room for the ham.

Pour the orange juice into the bottom of a shallow roasting pan and add the cinnamon sticks. Place a rack in the pan and set the ham on the rack, cut side down. Cover the ham and pan tightly with foil.

Bake for 2–2½ hours, or until the internal temperature reaches 120–130°F.

While the ham is baking, combine the orange juice and dried cherries in a saucepan and bring to a boil. Turn off the heat, cover, and let the cherries soak in the hot juice for 30 minutes.

Add the honey, orange zest, Dijon mustard, and ground cinnamon to the saucepan. Turn the heat to medium and cook, whisking frequently, for 7–8 minutes, until the glaze is slightly thickened and glossy. Remove from heat and let cool; it will continue to thicken as it rests.

Once the ham is heated through, remove it from the oven and increase the oven temperature to 400°F. Brush the glaze generously over the ham, working it slightly between the slices if possible.

Return the ham to the oven and bake for about 30 minutes, brushing with more glaze every 10 minutes, until the ham is sticky, caramelized, and shiny.

Remove from the oven and let rest for 10 minutes before serving. Serve with extra glaze on the side, if desired.