Maple-Glazed Whole Smoked Ham

Fire up your smoker 250 degrees F (120 degrees C) to and add a little Cherry wood for a light smoke.

Remove 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 (4 Tbsp), Dark Brown Sugar (4 Tbsp), Brown Sugar (4 Tbsp), Honey Dijon Mustard (2 Tbsp) and 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.