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Coat the ham with the honey, butter, and mustard mixture, making sure to get between all the slices.
Place it in the Weber Searwood smoker at 325°F for about 2 hours, uncovered.
Add the pineapple juice, grainy mustard, brown sugar, honey, and Cajun seasoning to a saucepan and simmer until it reduces by half and starts to thicken.
Once the ham is done smoking, brush on the glaze and pop it back in for another 15 minutes to caramelize.
Let it rest, then hit it with a second round of glaze—and don't sleep on those pan drippings. You can turn them into a killer finishing sauce.