7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.
Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.
When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.
Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.