Well here is my take on this ham thing…If you have a heavy skin on this ham (which you didnâ€[emoji]8482[/emoji]t seem to have from photo), peel it off and leave about 1/4" to 3/8" fat on ham, take a knife and score the fat in 2 directions making 1" diamonds, then stick a whole clove in middle of diamonds til you stud whole ham. Put ham in smoker in a pan, you might want to use a little rack or some tin foil crumpled up underneath the ham to lift it up a bit, smoking with apple wood would be nice, hickory is fine. I personally would smoke at 300°-325°. Now for the glaze:
1 1/2 C. Brown Sugar
1/4 C. Orange Juice (reduced to half on stove)
2 Tbs. Dry Mustard (like Colemans)
Cook on stove till bubbly and thick like syrup (add more OJ if needed)
When ham gets to about 145° brush glaze onto ham, make sure if you get any on your hand lick it off! Good ainâ€[emoji]8482[/emoji]t it? Do it a couple times til your ham reaches 155° Pull her and let her rest…donâ€[emoji]8482[/emoji]t forget to pull cloves or theyâ€[emoji]8482[/emoji]ll stick in your teeth! :lol: