Smoked Ham with a Maple Glaze on Ole Hickory Pit

Maple Glaze:

• ¼ cup Maple Syrup
• ¼ cup Dark Brown Sugar
• ¼ cup Light Brown Sugar
• 2 Tablespoons Honey Dijon Mustard
• 2 Tablespoons Apple Juice

Bring the mixture to a simmer and reduce until it thickens.
Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.
Take it inside and let it rest just a few minutes before slicing.