Remove ham from packaging and discard seasoning packets. Place ham flat side down into 6 to 7-quart oval slow cooker, trimming any excess ham to fit in slow cooker. Rub outside of ham with olive oil and Stubb’s Smokehouse Bourbon Spice Pack. Pour Stubb’s Smokehouse Bourbon Cooking Sauce over top of ham. Cover and cook on low for 4-5 hours. An hour before serving, baste ham occasionally with the collected juices from the bottom of the slow cooker. When cooking is done, carefully remove ham from slow cooker and let rest on a cutting board for 10 minutes before carving.
Heat oil in a medium-sized sauce pan over medium-high heat. Add onion and cook for 4-5 minutes. Stir in peaches and ginger and cook for an additional 2-3 minutes.
Meanwhile, in a small bowl, stir together apple cider vinegar, brown sugar, peach preserves and crushed red pepper flakes, if using. Pour vinegar mixture over peaches in saucepan. Add dried cherries and stir to combine. Reduce heat to low and simmer for 10 minutes, or until thickened, stirring occasionally. Remove from heat and stir in lemon juice.
Allow chutney to cool completely, then transfer to an air tight container and refrigerate until ready to use.
Serve prepared ham with cold or room temperature peach chutney.