Heat your smoker to 250°F using cherry wood, allowing it to reach a steady temperature while you prepare the ham. Pat the ham dry with paper towels, then lightly coat the inside of a large disposable aluminum pan with cooking spray or brush with melted butter. Place the ham cut-side down in the prepared pan. The scoring on the ham (if not already done) creates channels for smoke penetration and helps the eventual glaze absorb better, so make sure those crosshatch cuts are visible and ready to work with.

Generously apply the BBQ rub all over the ham, pressing it firmly into the meat and especially into the scored grooves where it will create a flavorful bark as the ham smokes. Don't be shy with the rub—the ham is large enough to handle a bold seasoning. Place the rubbed ham in the smoker and let it smoke undisturbed for the first hour to allow the smoke flavor to develop and the rub to set.

After the first hour, begin adding 1/2 cup of the apple cider to the pan around the ham (not over it) every 30-45 minutes. This keeps the meat moist and adds a subtle sweetness that complements the smoke. Continue smoking for 2-3 more hours, monitoring the internal temperature with a meat thermometer inserted into the thickest part of the meat without touching bone. I like to check the temperature after 2.5 hours to avoid overcooking—different smokers vary, but you're aiming for 140°F internal temperature, which is the safe serving temperature for pre-cooked ham.

While the ham is in its final smoking stages (around the 2-hour mark), prepare the glaze so it's ready when the ham reaches temperature. In a small saucepan, combine the butter, brown sugar, maple syrup, and 1/4 cup apple cider over medium heat. Stir occasionally as the butter melts and the sugar dissolves, then let it simmer for 6-8 minutes until it thickens slightly and coats the back of a spoon. The glaze should be glossy and pourable but thick enough to cling to the ham.

Once the ham reaches 140°F internal temperature, remove it from the smoker. Brush the warm glaze generously over the entire surface of the ham, making sure it flows into the scored grooves and coats all sides. Return the glazed ham to the smoker for just 5-10 minutes to let the glaze set slightly and caramelize on the surface, creating a beautiful sheen. This brief finishing step ensures the glaze bonds to the meat rather than sliding off.

Remove the ham from the smoker and let it rest on a serving platter for 5-10 minutes before carving—this allows the juices to redistribute throughout the meat. While it rests, arrange fresh herb sprigs (rosemary or thyme) and fresh fruit around the ham for a beautiful presentation. Serve warm, and if you'd like extra glaze on the side, you can drizzle any remaining glaze over the sliced portions at the table.