Set oven to 350 degrees or set up smoker and preheat to 225 degrees Fahrenheit.

With a knife cross hatch the ham about 1 inches apart, in both directions creating diamond pattern. In a bowl create a binder with ¼ cup liquid honey, 2 tablespoons prepared mustard. Mix well and cover the ham generously. In a separate bowl combine dehydrated cherries (if using), 2 tablespoons garlic powder, salt and pepper. Mix well and pat the dry mix on to the exposed surfaces of the ham.

Place your ham in a roasting pan or tinfoil baking pan and place it on the smoker or in the oven.

Meanwhile create a basting sauce. In a separate small tinfoil tray combine 1 cup liquid honey, ½ cup prepared mustard, 3 tablespoons garlic powder, 1 tablespoon pineapple juice, and 1 tablespoon cherry juice. Mix well and place it in the smoker with the ham. Baste the hame every 15-20 minutes with this sauce.

After 2 hours, remove the ham and with toothpicks arrange the pineapple rings and maraschino cherries onto the ham. With whole cloves, pierce the ham randomly and generously. Return the ham back to the smoker and baste again.

Smoke the ham for a further 1 ½ hours, again basting every 15 to 20 minutes. Then remove the ham and let rest for 10 minutes and serve.