Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.
Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.
Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.
Combine all glaze ingredients and mix well.
Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.
Remove from the smoker and rest 20 minutes before slicing.