Fire up your smoker to 250°F (120°C) and add smoking wood chips to coals/wood tray

Remove ham from refrigerator and allow to come to room temperature while smoker warms up

Once your smoker has reached target temperature, place the ham directly on the center smoker rack fat-side up, and cook for 1 ½ to 2 hours

Prepare the maple glaze: In a small pan over medium heat, melt the butter. Then, add the maple syrup, dark brown sugar, light brown sugar, honey, dijon mustard, apple juice, and apple cider vinegar. Use a whisk to combine as it heats for 2-3 minutes, or until the sugar and butter has dissolved.

Once the ham’s internal temperature reaches 130°F (55°C), remove it from the smoker and place it on a sheet of aluminum foil. Bring the sides of the foil sheet up to form a short wall around the ham.

Use a basting brush to apply the warm glaze to the ham. Apply generously and aim to cover as much of the meat as possible.

Place ham back in the smoker. Increase heat to 325°F (160°C) and smoke until pork internal temperature hits 145°F (60°C), approximately 1 hour.

Pull ham from the smoker and leave to rest for 10 minutes. Slice to serve.