Score the ham and trim the fat.
Combine ginger, syrup, nutmeg, and allspice in a small bowl.
Put the ham in a large dish, brush it with the sauce, and let it rest for 2 hours at room temperature while, basting often.
Heat smoker to 225 °F.
Stud ham with cloves and remove from dish; place into smoker.
Cook for 3 hours, baste with the syrup mixture every hour.
Add the pineapple and cherries, then simmer for a further hour. Serve.