Step 1

Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.

Step 2

Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.

Step 3

Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.

Step 4

Combine all glaze ingredients and mix well.

Step 5

Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.

Step 6

Remove from the smoker and rest 20 minutes before slicing.

Step 7

Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.

Step 8

Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.

Step 9

Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.

Step 10

Combine all glaze ingredients and mix well.

Step 11

Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.

Step 12

Remove from the smoker and rest 20 minutes before slicing.