Smoked Ham with Maple-Dijon Glaze

1. Preheat your grill to 350°F using hickory, oak, or maple pellets.
2. Lightly score the fat of the ham in a diamond pattern, being careful not to cut too deeply. Place the ham cut-side down on a silicone- or foil-lined baking tray.
3. Place the tray on the grill and cook until the internal temperature of the ham reaches 140°F (about 60–90 minutes).
4. In a bowl, whisk together all glaze ingredients (dark brown sugar, maple syrup, Dijon mustard, ground allspice, black pepper) until smooth. Add hot sauce if using.
5. Brush the ham generously with the glaze. Continue cooking, glazing every 15–20 minutes, until the internal temperature reaches 165°F in the thickest part of the ham.
6. Remove from the grill and rest for 10–15 minutes before slicing. Spoon the sticky pan drippings over the slices.