Oven baked recipe 

1. Preheat your oven to 275°F.
2. Season with bbq rub if desired. Use Dijon mustard as a binder to help the rub stick (optional). Cover ham in foil and place on a baking tray. 
3. Bake your ham until it gets to an internal temperature of 140°F.  In the mean time make the glaze shown in the next step. Then remove the ham from the oven and increase the temperature to 400°F.
4. Make the glaze for the ham by combining all of the ingredients together in a small pot on medium heat. Once to a boil reduce the heat to low and simmer for 30 minutes until the glaze has thickened. The glaze will thicken more as it cools. (If needed to thicken further whisk in 1-2 tablespoons of powdered sugar until your desired consistency). 
5. Remove foil from the ham and brush the glaze onto it.  Make sure you get a nice even coating on the top and sides. Place ham back into the oven at 400°F for 10 minutes. 
6. Remove the ham from the oven and rest for 10 minutes before slicing. Serve with additional glaze if desired. 

Smoked recipe 

1. Preheat your smoker between 225°F to 250°F. 
2. Apply Dijon mustard binder to ham and cover with bbq rub. 
3. Smoke your ham until it gets to an internal temperature of 130°F. 
4. Make the glaze for the ham by combining all of the ingredients together in a small pot on medium heat. Once to a boil reduce the heat to low and simmer for 30 minutes until the glaze has thickened. The glaze will thicken more as it cools. (If needed to thicken further whisk in 1-2 tablespoons of powdered sugar until your desired consistency). 
5. Once the ham is at 130°F internally start to brush the glaze onto the ham. Make sure you get a nice even coating on the top and sides. Increase the temperature of your smoker to 350°F. 
6. Remove the ham from the smoker when it reaches 145°F and let it rest for 10 minutes before slicing. Serve with additional glaze if desired.