Firstly we need to remove the skin. Using a sharp knife, slice around the hock and down the sides, you should be able to get your fingers under the skin and peel it off.
Set up your smoker for 275°F. I used a Weber Smoker Mountain and the minion method.
Add a couple of chunks of smoking wood, I recommend using apple and cherry.
Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern.
Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F.
Place this into the smoker and then make start on the glaze. Place all the ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened.
Once the ham has reached 130°F, it’s time to start glazing. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F.
It's then ready to come off and cool for 5 minutes.
Add one last thick coating of the glaze.
Slice and enjoy.