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Make crosshatch cuts into the exterior of the ham to allow more smoke flavor to penetrate.
Drizzle with yellow mustard and spread evenly across the surface, then season liberally with your favorite dry rub.
Smoke for 4 hours at 250°F until the ham reaches an internal temperature of about 165°F and has developed a nice bark.
Transfer the ham into a pan or crockpot, then pour over the Cherry Coke and cover tightly.
Continue cooking for another 4 hours until the ham reaches an internal temperature between 200°F and 205°F and feels probe tender.
Remove from the liquid and shred with tongs or while wearing heat-resistant gloves.
Pour some of the Cherry Coke juices back over the shredded ham so it can soak up all that flavor.
Serve on a roll with coleslaw and queso cheese—or however you like!