Preheat grill to 250° using hickory for smoke flavor.

Remove ham from packaging and pat dry with paper towels.

Place ham, cut side down, onto a cutting board or rimmed baking sheet. Score the ham by making 1 inch deep cuts across the entire ham about 1 inch apart. Turn the ham and make cuts in the other direction, to create a crosshatch pattern.

Cook ham, cut side down onto a hot grill, over indirect fire. Close the grill and cook 45 minutes.

Make the Glaze: In a saucepan, add all cranberry sauces, orange marmalade, brown sugar, Worcestershire sauce, apple cider vinegar, spicy brown mustard, garlic, onion, salt, pepper and cinnamon.

Blend with an emersion blender until desired consistency. We left a few chunks of cranberries.

Cook over medium heat, stirring occasionally until glaze starts to bubble, lower to simmer and cook 5 minutes. Remove from heat and set aside.

Brush glaze over ham in a thick layer. Continue cooking ham 15 minutes. Add another coat of glaze and continue to cook another 15 – 30 minutes or until ham reaches 145° internal temperature using a digital meat thermometer.

Remove ham from grill and tent with foil, rest for 20 minutes before slicing and serving.

Arrange on a platter with fresh parsley, fresh cranberries and orange slices if desired.