Directions

1. Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300-325° F.
2. Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.
3. Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.
4. Combine all glaze ingredients and mix well.

5. Glaze the ham with a basting brush every half hour after reaching 120° F, until the internal temperature reaches 155° F, about 5.5 hours total.

6. Remove from the smoker and rest 20 minutes before slicing.