Fire up your smoker 250 degrees F (120 degrees C) to and add a little Cherry wood for a light smoke.
Smoked Ham (18 lb)
from package and place directly on smoker rack.
After the ham cooks for 1 1/2 hours, insert a probe thermometer into the center away from the bone to monitor temperature.
While ham is smoking, mix up your Maple Glaze by combining
Maple Syrup (1/4 cup)
Dark Brown Sugar (1/4 cup)
Brown Sugar (1/4 cup)
Honey Dijon Mustard (2 Tbsp)
Apple Juice (2 Tbsp)
over medium heat. Bring the mixture to a simmer and reduce until it thickens.
Once whole ham reaches 135 degrees F (57 degrees C) internal, brush the glaze over the outside of the ham and continue cooking.
When the internal temp hits 140 degrees F (60 degrees C), remove ham from smoker and allow to rest for 10 minutes before slicing and serving.
Serve warm with your favorite sides! The leftovers also make great sandwiches.