Preheat your smoker to 250℉. While it heats, combine the yellow mustard, dijon mustard, and honey in a small bowl.
Set the ham in a large foil pan, with the cut side down, then spread a thin layer of the mustard mixture around the outside of the ham. Transfer the ham to the smoker and cook until the internal temperature reaches 125℉. Plan on 20 minutes per pound. For a spiral-sliced ham, this is usuallyaround 2½ to 3 hours.
While the ham cooks, mix the glaze ingredients in a small saucepan and cook over medium heat. Bring to a low simmer and cook until the sugar and butter have melted, then remove from heat and let cool slightly.
Once the ham has reached 125℉, pour around one-third to half of the glaze over the ham and use a brush or spatula to coat the exterior. Raise the temperature of your smoker to 375℉ and cook for 15 minutes. Then spread the remaining glaze over the ham and cook for another 15-20 minutes until the internal temperature reaches 140-145℉. Let the ham rest for 15 minutes before carving and serving.
Notes
GlazeThe glaze can be made ahead, but it will thicken as it cools. Reheat it slightly before using to make it thinner and easier to spread.How to store smoked hamStore leftovers in an airtight container and refrigerate for up to 5 days.How to reheat smoked hamFor larger portions, place the ham in a shallow baking dish and cover with foil, then reheat leftovers in a 325°F oven for 10 minutes, or until warmed through. Individual portions can be reheated in the microwave.