Step 1

Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. Pat it dry with paper towels. Place the ham, flat side down, on the lined sheet pan. Allow it to come to room temperature for 30 to 45 minutes.

Step 2

Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. If using a spiral cut ham you don’t need to do this. It just helps the glaze to stick better and infuse into the ham.

Step 3

Place the water in the pan at the bottom of your smoker. Fill the drawer or tray with wood chips. Preheat the smoker to 250°F.

Step 4

Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Place the digital thermometer in the thick portion of the ham. Open the top vent. Cook the ham until it reaches 130°F. This may take 90 to 150 minutes (1 1/2 to 2 1/2 hours), depending on the size of the ham. You will need to check at 60 minutes. Replenish the wood chips and water approximately every 45 minutes, if needed.

Step 5

While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon.

Step 6

Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Be generous. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours). Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. This is also the time to smoke your sides.

Step 7

Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. Serve with smoked potatoes and pineapple rings. Recipes follow. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham.