In a small sauce pan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.
For Smoking the Ham
Preheat Smoker: Set smoker to 250 degrees Fahrenheit using fruit wood (we like cherry).
Season Ham: Coat ham with Dijon mustard and liberally apply dry rub, and place into smoker on a sheet pan or in a small aluminum pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
Smoke Ham: Smoke at 250 until the internal temperature of the ham reaches 130 degree Fahrenheit.
Glaze Ham: Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 140 degrees.
Remove and Glaze Again: Remove from smoker and glaze the ham once more with the remaining glaze. Let sit for 20 minutes and serve.