Remove thick skin and trim fat, leaving no more than ½ inch thick covering on ham. Score ham.
Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature.
When ready to smoke, remove ham from dish and stud with cloves. Place ham in preheated 225°F smoker. Cook for about 2 to 3 hours until internal temperature reaches 160°F.
Baste with syrup mixture at least two times during cooking process. Before last hour of smoking decorate ham with canned pineapple and cherries and baste.
Suggested Wood Chips for Smoking: hickory or mesquite chips