• Fire the smoker to 325℉.
• Remove the packaging from the ham.
• Cut 1" criss cross patterns all over the ham skin.
• Rub the olive oil all over the outside of the ham. Liberally apply the BBQ rub.
• Line a sheet pan with aluminum foil and place a wire rack on top. Place the ham on the wire rack.
• Put the pan in the middle of the smoker and shut the lid.
• You're looking to smoke the ham until it reaches an internal temperature of 135°F. Every 25°F temperature increase, rotate the tray 180° to ensure even temperatures throughout the ham.
• When the ham reaches an internal temperature of 115℉-120℉, give it a coat of glaze. Repeat the glaze every 15 minutes.
• Once the ham reaches an internal temperature of 135℉ remove it from the smoker.
• Tent it with aluminum foil and rest for 30 minutes.
• Slice and serve with a drizzle of reserved glaze.

The glaze

• Add all the ingredients to a saucepan over medium heat. Stir well to combine, or it may burn.
• Bring to a gentle simmer and stir for a couple of minutes until the sugars have dissolved. If you think it's too thick, add a bit more bourbon.
• Remove from the heat. Set some glaze aside to drizzle on the ham once it has been sliced (optional).