Preheat oven to 350 degrees. Line a 13 x 9-inch pan with heavy duty aluminum foil, spray with cooking spray.
Remove skin and excess fat from smoked ham, place ham in prepared pan.
In a medium bowl, whisk together maple syrup, brown sugar, mustard and cranberry juice. Pour mixture evenly over ham.
Bake on lower rack for 2 to 2 1/2 hours OR until meat thermometer inserted into thickest portion registers 140 degrees, basting every 20 minutes with drippings.
Shield ham with aluminum foil the last hour of baking to prevent excessive browning. When done, remove ham from the oven and let stand covered for 10 minutes in pan.
Remove ham from pan to a serving platter, keep loosely covered; reserve drippings, if desired. Remove fat from drippings with a fat separator, and discard.
In a saucepan, over medium-low heat, stir together drippings, sweetened dried cherries, and pear slices, cook 8 to 10 minutes, stirring occasionally, or until pears are tender. Serve warm sauce with ham. Garnish platter, if desired.