Preheat your smoker to 120–130°C (250–265°F) with fruity wood (apple, cherry, or maple).
Place the ham on a rack, cut side down.
Smoke gently for 2 to 3 hours, so it heats through and absorbs the smoke. Prepare the glaze in a saucepan:
Heat all ingredients until syrupy.
Brush the ham with the glaze every 20 minutes during the last hour of cooking.
Final internal temperature: 60–65°C (140–150°F).
Let rest for 15 minutes, then slice and baste with the juices from the bottom of the dish.
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