Position a rack in the lower half of the oven to make room for the ham and preheat to 325°F.

Starting at 1 side and working horizontally across the top and upper sides, shallowly score the ham with a sharp knife in 1 inch sections.

Repeat vertically down the top and upper sides of the ham.

Transfer the ham to a nonstick or foil lined roasting pan.

Cook about 20 minutes per pound, until a thermometer inserted into the thickest part of the ham (not touching the bone) registers 130°F, about 2 hours and 20 minutes total.

Meanwhile in a small saucepan, whisk together the cherry preserves, brown sugar, lemon juice, pepper, thyme, and salt.

Bring to a simmer over medium high heat and cook until slightly thickened, 1 to 2 minutes.

When the ham is cooked, remove it from the oven and, using a pastry brush, carefully coat the ham on the top and sides with the cherry mixture.

Return to the oven and turn up the heat to 425°F.

Cook until the glaze is sizzling and slightly browned, about 8 minutes.

Remove from the oven and let the ham rest 15 to 30 minutes before slicing and serving.