• Preheat the smoker to 300 degrees F (140 degrees C). Add three chunks of your favorite wood.

Smoked Ham

• Remove the smoked ham from the packaging then cut around the hock and down the side of the ham. Avoid cutting past the fat.
• Push your hand up through the fat to pull the skin off of the meat then remove it.
• Cut a crisscross pattern into the fat about 3/4 inch (20mm) apart and press in a clove in between each intersection.
• Place the ham on a tray and cover it with foil until ready to cook.
• Brush the orange juice onto the prepared ham and then place it into the preheated smoker. Cook for three hours before starting to check the internal temperature.

Marmalade Glaze

• In a saucepan add orange juice, orange marmalade, maple syrup, Dejon mustard, rosemary, cinnamon, nutmeg, and brown sugar. stir over medium low heat.
• Once the ingredients have dissolved turn up the heat and let simmer for 15 minutes until it thickens.
• Add fireball whisky to the orange mixture then cook the alcohol off for a couple of minutes.
• Strain the glaze off into a bowl ready for use.

Glazed Ham

• Once the ham's internal temperature reaches 130 degrees F (55 degrees C) begin the glazing.
• Brush on the marmalade glaze with a silicone brush and repeat every 15 minutes until the internal temperature reaches 140 degrees F (60 degrees C).
• Once cooked remove from the smoker and rest for 10 minutes then slice to serve.