Gather the ham and dry rub ingredients.

The night before smoking the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.

Rub the spice mixture over the surface of the ham.

Wrap the ham in foil and refrigerate overnight to soak up all the flavors.

The next day, remove the ham from the refrigerator and let it sit for 1 hour.

Gather the basting sauce ingredients and the ham.

Prepare the smoker. You will be smoking at about 210 F (100 C) for 5 to 6 hours, or until the ham reaches 140 F . (If you use a digital meat thermometer, you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)

In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and cloves. Warm the basting sauce over medium heat, stirring occasionally, about 5 minutes.

Score the ham with a sharp knife, cutting a diamond pattern about ¼-inch deep.

Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.

Brush the ham with the basting sauce once every hour. Cover the ham with the foil between bastings.

Gather the glaze ingredients.

In a small bowl, mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves.

Brush the ham generously with the glaze a couple of times during the last hour of smoking. Cover with the foil to prevent drying out. Serve with your favorite sides, and enjoy.