Rub ham with Honey Dijon mustard.
Add light coat of brown sugar.
Add light dusting of sweet bbq rub.
Saran wrap and leave in fridge overnight.
Get Smoker going to 275 and prep the Ham that has been marinating in the fridge overnight for the Smoker.
Once you have the Smoker pegged at 275, put the Holiday Smoked Ham on the smoker for 1 hour.
Open up the smoker after an hour and paint the holiday ham with the glaze you'll find out how to make at the bottom of the post.
Close up the smoker and let the Ham smoke for 1 hour.
Open up the smoker and pull the Holiday Ham to wrap it in aluminum foil. Before wrapping the ham up, spray the Holiday Ham with apple juice.
Wrap in aluminum foil, and put back on the smoker for 1 more hour.
Check the Ham's internal temp, when it reaches 140 degrees, pull from smoker and unwrap the ham but keep it in the foil.
Spray the Ham with apple juice, sprinkle with brown sugar and paint with glaze again.
Smoke the Ham for 1 more hour (max). But make sure the Internal temp is 150-160 we don't want you getting sick.
Pull the Ham from smoker and let it rest for 30 minutes before serving.
Carve that sucker up, serve and enjoy.
Let us know how the smoke went, tag us on Instagram @social_bbq
Combine the maple syrup, ¼ cup butter, bourbon, 2 tbsp mustard, and ground cloves in a saucepan over medium heat and simmer, whisking occasionally, until the butter melts. Keep warm.