Place ham in shallow baking pan, fat side up. Bake, uncovered, at 325° for 2 hours. Set aside, and let cool completely.
Combine cream cheese, sour cream, horseradish, celery salt, and pepper in a large mixing bowl, beating until smooth and creamy. Spread cream cheese frosting on top and sides of cooled ham.
Drain cherries and pickles on paper towels. Cut cherries in half; cut pickles into thin slices. Alternate cherry halves and pickle slices to form a circle, resembling a wreath, on frosted ham. Refrigerate ham at least 1 hour before slicing.