Ingredients

• 1 bone-in ham (about 7 lb)
• horseradish mustard
• all-purpose rub
• orange juice (or any liquid)
• barbecue sauce
• butter
• brown sugar
• honey

Steps

1. Preheat smoker to 225°F.
2. Remove the bone-in ham from packaging and coat all over with horseradish mustard as a binder.
3. Season heavily on all sides with all-purpose rub and pat it in.
4. Smoke at 225°F until the internal temperature reaches about 160°F, roughly 4 hours.
5. Place the ham on a wire rack set in a foil pan. Pour some orange juice (or other liquid) into the pan, cover tightly with foil, and return to the smoker. Continue cooking until the ham is probe tender.
6. Make the glaze: combine barbecue sauce, butter, brown sugar, and honey in a saucepan and warm over low heat until smooth.
7. Remove the foil, brush the ham generously with the barbecue glaze, close the lid, and cook about 10 minutes to set the glaze.
8. Let the ham rest for about 30 minutes.
9. Carefully remove the bones, shred the meat, and finish with more barbecue glaze before serving.