Start off by getting your procured ham out of the package and drying it off. Now score the ham in a crosshatch technique (or diamond pattern) and then apply the mustard as a binder. Season generously with your favorite pork seasoning.
Once seasoned, let it sit for about 20-30 mins. During this time, fire up your smoker and set the temp at 300-325 with applewood chunks for some smoke.
Place the ham on the smoke standing straight up and add a drip pan underneath with 3 cups of water.
When the ham reaches an internal temp of 125 degrees, begin to make your glaze.
In a cold saucepan add in brown sugar, bourbon, spicy brown mustard, pineapple jam and water. Now mix well until you have a smooth consistency. Place on a stove or induction stove at medium heat and simmer for 6-8 mins. Once simmered, keep it on low heat until it's time to glaze the ham.
When the ham reaches an internal temp of 130 degrees, set the glaze. Let it smoke until an internal temp of 140 degrees.
Remove from the smoke and place on a wire rack with a baking pan under it. Cover loosely with aluminum foil for 25 mins in room temp.
Slice and serve!
Enjoy with family and friends!
