Step 1: Maple Syrup and Rub

1. Sit the ham into a shallow pan.
2. Peel back each slice and douse it with maple syrup.
3. Now, go back through and peel back every slice giving it a good application of my original rub.
4. Don’t forget to get that very front piece and the sides and back of the ham as well.
5. Pin the very front slice in place with some toothpicks around the perimeter so it doesn’t fall over during cooking.
6. The ham is now ready for the smoker.

Step 2: Smoke It

1. Setup you smoker for indirect cooking at about 225°F (107°C) and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.
2. If your smoker has a water pan, fill it up.
3. Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.
4. Make up a batch of ham glaze using ½ cup of maple syrup and 2 TBS of Jeff’s original rub.
5. About once every hour, glaze the outside of the ham with this stuff. You don’t need to peel back the slices, just the outside will do.

Step 3: Slice and Serve

1. When the ham starts to get some nice crispiness to the edges or when you can no longer stand the amazing smell without taking a bite, call it done.
2. Remove the toothpicks and tear the slices off into a serving plate.
3. All those sweet and smoky juices in the pan can now be poured over the top of the slices.
4. Serve and enjoy!