The first step is to select a ham. This can be done with pretty much any ham that you can find at the store. The only requirement is that the ham is fully cooked. If your ham comes with a glaze, just throw it away.

There is a little prep-work to do before we get to the hams.

In a 1 quart saucepan add 1/2 cup orange juice, 1/2 cup apricot nectar, 1/4 cup brown sugar, 1/4 cup honey and 1 tbs Worcestershire Sauce.

Heat the ingredients over medium/high heat until it starts to boil. Reduce the heat and simmer for 5 minutes stirring often. Remove from the heat and set aside.

In a medium bowl, combine 1/2 cup brown sugar, 1/2 cup Turbinado sugar, 1/2 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp paprika, 1/4 tsp garlic, 1/16 tsp of cloves. Whisk together and add to a shaker.

I like to use the Newstar shaker with 3 different sized shaker lids. For the sugar coat, I used the lid with the largest holes. That way the Turbinado sugar makes it through.

If you purchase a boneless ham skip to the scoring the ham section below. If you have a spiral sliced ham, skip to the glazing the ham step below. If you purchased an un-sliced, bone-in ham, like I have in the picture below, we have a little prep work to do. First you will want to slice off the skin and any surface fat that you see. Since we are basically reheating, the fat layer will not break down and will be pretty much unappetizing. So, carve away!

If you have a ham that is not spiral sliced, you will need to score it. If you have a spiral sliced ham, you are all good and can skip to the glazing the ham step below. This step is optional, but I find that scoring gives you more surface area for the smoke and glaze to grab to. Plus, it looks fantastic. Remember, we want to wow our guests.

To score, cut diagonal lines roughly 1 to 2 inches apart and 1/2 inch deep, all the way around the ham. Then cut opposing diagonal lines in the opposite direction all the way around the ham. When you are done you should end up with pretty little diamonds on your ham.

Brush the ham with Glaze. Once the ham is fully coated. Then dust with the Sugar coat. You may have to tip the ham to get it fully coated.

Preheat your smoker or grill to 300 degrees. If you are using a grill, make sure to set it up for offset cooking.

Once you have your smoker/grill preheated. Place the ham onto the smoker. I like to cook mine in a pan to catch the juices. Makes for better cleanup. I line the pan with a cooking rack. You can use either a half pan or a full pan. Here are links to the cooking racks: Half pan cooking rack and full pan cooking rack.

Insert a temperature probe into the ham. You will want to cook the ham till the thickest portion is 140 degrees. Make sure to set the alarm for you thermometer to 140 degrees.

Place the ham onto the smoker/grill and cook 30 minutes to an hour.

Then light cover the ham in foil. If you really like smoke flavor, go for the longer time. If you don't want to be too overpowered with smoke, cook for the 30 minutes. Remember that this ham has already been smoked once. You don't want to serve a smoke bomb. You just want to enhance the flavor.

Once you have it foiled, you will will want to cook for 2 to 2.5 hours longer or until the internal temperature reaches 140 degrees.

Remove the ham from the smoker/grill and let it rest for 10-15 minutes before serving.

Carve and serve.

Delicious!