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Start by removing the rind from the ham; you can do this by slipping your fingers underneath and pulling it off.
Next, score the surface of the ham in a diamond pattern or any design you like.
To make the glaze, combine Canadian maple syrup, barbecue sauce or glaze, hot honey, black cherry jam, barbecue seasoning, and a bit of brown sugar in a bowl.
Brush the prepared glaze generously over the ham.
Place the ham in a smoker (or oven) preheated to 135 °C and cook it unwrapped for 2 to 3 hours, brushing it with the glaze every 30 minutes until it starts to caramelize.
After that, wrap the ham tightly in foil and place a tray underneath to catch any juices.
Pour a small amount of hot pineapple juice into the bottom of the tray for braising.
Return the wrapped ham to the smoker (or oven) at 135 °C and continue cooking until it is fully tender, which should take about 6 hours in total.
Once done, remove the ham and let it rest for a few minutes before shredding the meat.
Finally, serve the pulled smoked ham.