• Preheat your smoker to 250°F.
• With a small boning knife cut a checkerboard design all over the outside of your ham.
• Coat the entire ham with Dijon mustard.
• Season generously with honey garlic rub.
• Place a wire rack on top of a baking sheet and place your ham on the rack with the cut side facing down.
• Place the rack on the grates of the smoker and let it smoke for about 2 to 2½ hours or until it reaches an internal temperature of 130°F.
• With a basting brush, brush half the glaze onto the ham on all sides.
• Let it smoke for another 20 minutes or until it reaches an internal temperature of 145°F, then pour the remaining glaze over the top.
• Serve immediately, or store in the fridge for up to 4 days.

Hot Honey and Bourbon glaze

• In a small pot, combine all the ingredients for the glaze.
• Stir until well-incorporated and bring to a boil for 2 to 3 minutes, then remove from the heat and let cool slightly (2 to 3 minutes).