Pour all glaze ingredients into a small heavy bottom pot. Place over medium heat and bring all ingredients just to a gentle simmer.
Remove from heat and stir consistently for 2-3 minutes.
Puree in a food processor until consistency is similar to a syrup. To thin add water. Set aside.
30 minutes prior to grilling, fill the chimney starter with charcoal and ignite. When coals glow red, dump the coals into the center of the grill.
Meanwhile, prepare the ham by scoring it’s exterior surface in a cross-hatch fashion. Drizzle with oil and liberally season with fresh ground peppercorn.
Gently place the ham atop the grill grates and smoke for two hours, brushing every 30 minutes with a 50/50 mixture of oil and cherry juice.
In the third hour, slightly open air dampers to increase the temperature. Begin intermittently brushing layer upon caramelized layer of the Cherry-Spiced Maple Glaze over the ham.
Remove from the grill when internal temperature reaches 138F in thickest part of the ham. Rest under a tin foil tent for 5 minutes per pound,
Brush one final time with the glaze and plate over a large dish garnished with fresh herbs, fruits and berries. Carve and serve.