One smoked ham recipe features a brown sugar and pineapple glaze. First, bring the smoker temperature to 225 degrees Fahrenheit. Pat dry a whole sugar-cured ham with paper towels. Spread 1 whole bottle of honey-Dijon mustard over the ham to coat it, and then cover it evenly with a light coating of brown sugar. If you desire, you can also lightly cover the ham with a commercial sweet dry rub mix in addition to the brown sugar.
When the smoker is up to temperature, add a few pieces of wood for smoking, such as cherry. Smoke the ham for two hours. With a brush or spray bottle, coat the ham with pineapple juice, and then cover it completely in aluminum foil. Return the ham to the smoker, and cook it for an additional hour.
Test the internal temperature of the ham with a meat thermometer. When the temperature reaches 145 degrees Fahrenheit, partially unwrap the foil, and cover the ham with another layer of brown sugar and pineapple juice. Arrange the foil so it catches the juices and allows them to pool around the smoking ham.
After an additional hour of cooking, test the internal temperature again. If the reading is at least 145 degrees Fahrenheit, remove the ham from the heat. Cover the ham with foil to retain the heat, and allow it to rest for 20 to 30 minutes before serving.