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jillianchandler
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Preheat your smoker to 225℉.
Lightly rinse your ham with cool water to remove extra salty residue from the juices it's often packed in, and pat dry with paper towels.
Score your ham in a criss-cross pattern across all sides.
Rub ham on all sides with mustard.
Combine all spice rub ingredients in a small bowl and mix well. Sprinkle rub on all sides of ham.
Place ham in your smoker at 225℉. Place some apple juice in a clean spray bottle and spritz ham every 2-3 hours.
Continue to smoke until internal temperature reaches 155-165℉, which generally takes about 6 hours.
While ham is smoking, whisk together all glaze ingredients. Reserve 2 tablespoons glaze in a small container and set aside.
Transfer ham to a roasting pan. Add 1 ½ cups apple juice (or water) to pan.
Brush prepared glaze onto all sides of ham. Cover tightly with foil and roast in oven or back on your smoker at 350℉ until ham reaches an internal temperature between 200-205℉.
Remove ham from oven, keep it covered, and rest for 20-30 minutes before shredding.
Shred ham, discarding extra fat and bones. Drizzle reserved glaze over the finished ham and toss before serving.