Prepare the brine and place the ham into it overnight.
Preheat the smoker
Rub a thin layer of mustard on the ham, and then season it with your favorite pork rub
Smoke the ham until it reaches 120 degrees - this should take 2-3 hours
Place the ham into a foil pan and apply the glaze
Continue to cook until the ham reaches 140, another hour or two
Using a brush, reapply the glaze from the pan to ham every 20-30 minutes.
Allow the ham to rest, and then cut the ham down against the bone to release the slices, and cut any unsliced ham into chunks.
If you are serving potatoes, you can also make a gravy by combing the juices from the smoking pan with a can of cream of chicken soup, plus some additional water as needed for the right consistency. Taste and adjust for salt and pepper.
I separate the leftovers into glazed ham and the unglazed ham from the inside - the glazed outer ham works well in baked beans while the unglazed ham works better for more savory dishes such as rice and beans or scalloped potatoes. Leave some meat on the bone and make a bean soup out of that!