Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking.
Place skewers down the center of the sliced ham to hold it together. Slather the ham with the 2-3 tbsp Kozlik’s amazing maple mustard. Season with Yoder Smokers Pork Rub. Transfer to lodge 10” cast iron skillet.
Add one large chunk of cherry wood to the bed of charcoal.
Place the cast iron skillet on the grill. Pour apple juice in the skillet to cover the bottom of the skillet.
Smoke for one hour.
Meanwhile, combine maple glaze ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Turn heat to low. Let reduce until the mixture coats the back of a spoon.
After one hour of smoking, brush the ham with the maple glaze. Make sure the apple juice is still covering the bottom of the skillet, or the glaze will scorch on the cast iron. If not, add more juice.
Brush with the glaze every 20 minutes until the internal temperature reaches 150ºF, about 1 hour 40 minutes to 2 hours total cook time. Remove from the skillet. Remove the skewers and serve slices with the juices in the skillet for dipping.