Double Smoked Whiskey & Brown Sugar Glazed Ham

1. Start with a 3lb boneless ham. Score the fat 1/4 inch deep in a diamond pattern.
2. Place the ham on a mesh bakers rack layered into a baking tray lined with foil (to catch drippings).
3. In a small bowl, whisk together all the glaze ingredients: 3/4 cup brown sugar, 1/4 cup extra pulp orange juice, 1/4 cup spicy mustard, 3 tbsp Whistlepig whiskey, 1 tsp black pepper, 1 tsp kosher sea salt, 1/4 tsp cinnamon, and 1/4 tsp all spice.
4. Smoke the ham at 225°F for 2 hours.
5. Increase the grill temperature to 350°F.
6. Begin glazing the ham every 1/2 hour.
7. Continue cooking and glazing until the internal temperature of the ham reaches a minimum of 145°F, but ideally 165°F or higher for a preferred texture and crispy pork fat. Total cooking time will be around 3 1/2 hours.