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Whisk together honey, butter, and Dijon mustard until smooth
Coat the ham generously with the mixture, getting it in between every slice
Smoke the ham at 325°F for roughly 2 hours, uncovered, letting the glaze build a deep golden color
Combine pineapple juice, whole grain mustard, brown sugar, honey, and Cajun seasoning in a pot
Bring the pineapple mixture to a simmer and reduce until thick and glossy
Brush the pineapple glaze over the ham
Return the ham to the smoker for 15 minutes to caramelize
Let the ham rest
Glaze the ham one more time
Drizzle with smoky pan juices and serve