Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.

Score the top and sides of the ham with a small sharp knife in a crisscross pattern.

Put the ham in the pan, pour 1/2 cup very CHERRY COBBLER LIQUEUR and 1/2 cup water or Dr Pepper into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.

To make the glaze, combine the preserves, ½ cup VERY CHERRY COBBLER LIQUEUR, horseradish, brown sugar, cherries, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl.

Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.

Remove the ham from the oven and brush the top with 1/4 cup of the glaze.

Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer.

Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing.

Arrange sliced ham on a serving platter and serve with the reserved glaze.