Step 1

Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like apple or cherry.

Step 2

Pat dry the ham and place a Bluetooth Thermometer probe, like the Thermoworks Smoke Unit, into the center of the ham but not touching the bone. Place ham on the smoker flat side of the ham down.

Step 3

Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove.

Step 4

Glaze the ham a second time and loosely tent with foil. Let rest 30 minutes prior to slicing. After 30 minutes slice the ham and serve.

Step 5

In a medium size saucepan over medium heat add butter and let melt. Add shallots and sauté to soften but not caramelize (about 6 - 8 minutes). Add garlic and sauté for additional 1 minute just to soften.

Step 6

Add sugar, cider, honey, Dijon, cayenne, and salt to pan, slightly increase heat and bring to a simmer. Allow glaze to simmer for up to 10 minutes, taking care to not boil. The glaze will thicken as the sugar and liquids incorporate and slightly reduce.

Step 7

Can be made while ham is close to done.