Smoked Glazed Ham:

• Using a sharp knife, slice around the hock and down the sides of the ham. Carefully slide your fingers under the skin and peel it back, keeping as much of the fat cap intact as possible. Leave the skin on the hock if you like the traditional presentation.
• Make shallow cuts across the surface of the fat, about ¾ inch apart. Then repeat at a 45-degree angle to create a diamond pattern. This helps render the fat and gives the glaze more surface area to stick to.
• Preheat your smoker to 275°F. Fruitwood like apple or cherry are great choices for ham.
• Place the ham on a wire rack set inside a baking dish or foil pan. Squeeze the juice of one orange over the top.
• Pour about 3 cups of hot water into the pan to help regulate heat and moisture. Insert an internal thermometer probe into the thickest part of the ham and set the alarm for 130°F.
• Place all the glaze ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened.
• While the ham is smoking, combine all glaze ingredients in a small saucepan. Simmer over medium heat for about 15 minutes, stirring occasionally, until the sugars have dissolved and the glaze thickens slightly.
• Once the ham reaches 130°F internal, begin brushing on the glaze. Continue smoking, reapplying the glaze every 15–20 minutes, until the internal temp reaches 140–145°F.
• Remove the ham from the smoker and let it rest for 5–10 minutes. Brush on one final generous layer of glaze before slicing and serving.
• Slice and enjoy.