Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
For the glaze:
Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
Pour the warm glaze over the warm ham and serve immediately.
Neely's Dry Rub Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.