Score ham. Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in the syrup for 2 hours until it reaches room temperature, basting frequently with syrup mixture. When ready to smoke, remove ham from dish and stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Right before the last hour of smoking, decorate with pineapple slices and cherries. Baste again. If using a meat thermometer, the fully cooked ham should reach an internal temperature of 130-140° F. Make certain the thermometer is not touching the bone.
For charcoal smoker: use 7-8 pounds of charcoal, 3 quarts hot water, 3 to 4 sticks of wood, and smoke 2-1/2 to 3-1/2 hours; for electric smoker: use 3 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours; for gas smoker: use 4 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.

Preheat oven to 325° F. Cut rind off ham to expose fat. Place ham on rack in a shallow roasting pan. Cover loosely with foil and bake 1 hour and 15 minutes. Mix remaining ingredients to make glaze, stirring until coffee granules dissolve. Brush glaze on ham. Bake, uncovered, 40 to 50 minutes, brushing every 15 minutes with glaze. When meat thermometer reaches 140° F in thickest part of ham, baking is done. Let stand 15 minutes before slicing.

Place ham on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325° F oven until thermometer registers 135° F, about 20 minutes per pound.
Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick.
Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140° F. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.

Score ham in a diamond pattern and stud with cloves. Place in slow cooker. Combine brown sugar, mustard, and lemon juice; spoon over ham. Cover and cook on high for 1 hour. Reduce to low and cook 6 hours or until ham is hot. Remove ham to serving platter. Adjust slow cooker to high. Combine orange juice, zest, and cornstarch to form a paste, and drizzle very slowly into juices remaining in Crockpot. Cook, stirring occasionally, until sauce is thickened. Return ham to cooker and spoon sauce over meat. Serve immediately. Note: If using a 5- or 6-quart unit, cook on high 1 hour and on low 8 to 10 hours.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.