COOK IT.
Preheat your smoker between 225°F to 250°F.
Apply Dijon mustard to the ham as a binder and then coat evenly with an all-purpose BBQ rub like the Pit Boss Sweet Rib Rub
Make the glaze by combining orange juice, maple syrup, bourbon, sugar, cinnamon, and cayenne in a small pot. Place on the stove at medium heat. Once it begins to boil, reduce the heat to low and simmer for 30 minutes until the glaze has thickened. The glaze will thicken more as it cools. Tip: If needed, thicken more by whisking in 1-2 tbsp of powdered sugar until you reach your desired consistency.
Place the seasoned ham on the smoker and smoke until it reaches an internal temperature of 130°F.
Once the ham is at 130°F, increase the temperature of the smoker to 300°F and brush the glaze onto the ham. Make sure you get an even coating on the top and sides.
Once the ham reaches 140°F, remove it from the smoker and let it rest for 10 minutes before slicing. Serve with additional glaze if desired.