Heat oven to 325 degrees. Place ham on rack in shallow baking pan. Roast for 45-60 minutes, or until a meat thermometer registers 140 degrees (about 15-18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook in a covered Dutch oven in hot butter over medium heat for 12-15 minutes or until onions are just tender, stirring occasionally.
Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds.