Using your rub, season the ham liberally on all sides and place onto your smoker.
Combine the brown sugar, maple syrup, honey and butter in a saucepan, bring to a simmer and reduce until the sauce has thickened slightly.
When the internal temperature of the ham reaches 130°F it is time to apply a good slathering of glaze.
Finish cooking until the internal temperature reaches 140-145°F.
You can apply any remaining glaze to the ham just before serving.
Notes
What flavor wood should I use to smoke with? We used Bear Mountain Cherry pellets.Where can I buy Smoke Kitchen Honey Garlic rub? You can get it here along with our other rubs and sauces and bbq tools.