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Set your smoker to 250°F.
Apply Dijon mustard all over the entire ham.
Using your rub, season the ham liberally on all sides and place onto your smoker.
Combine the brown sugar, maple syrup, honey and butter in a saucepan, bring to a simmer and reduce until the sauce has thickened slightly.
When the internal temperature of the ham reaches 130°F it is time to apply a good slathering of glaze.
Finish cooking until the internal temperature reaches 140-145°F.
You can apply any remaining glaze to the ham just before serving.