I. Prepare the Ham

1. Preheat your oven to 325°F (160°C).
2. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Place the ham in a large roasting pan.

II. Make the Spice Mixture

1. In a small bowl, combine brown sugar, cinnamon, cloves, nutmeg, and black pepper.
2. Rub the spice mixture all over the surface of the ham, making sure to get it into the scored cuts.

III. Bake the Ham

1. Pour the chicken broth into the bottom of the roasting pan.
2. Cover the ham loosely with foil and bake for about 1.5 to 2 hours, or until heated through (internal temperature should reach 140°F or 60°C).

IV. Prepare the Cherry and Port Glaze

1. While the ham is baking, combine cherries, port wine, honey, Dijon mustard, and vanilla extract in a saucepan over medium heat.
2. Bring to a simmer and cook for about 10-15 minutes, or until the cherries are softened and the glaze thickens slightly.
3. If desired, mix cornstarch with a tablespoon of water and stir into the glaze to thicken further. Cook for an additional 2-3 minutes until thickened.

V. Glaze the Ham

1. After the ham has baked for 1.5 to 2 hours, remove the foil and brush the cherry and port glaze generously over the surface.
2. Return the ham to the oven (uncovered) and bake for an additional 30-45 minutes, basting every 15 minutes, until the glaze is caramelized and bubbly.

VI. Serve

1. Remove the ham from the oven and let it rest for 15-20 minutes before slicing.
2. Serve warm, drizzled with any remaining glaze.