Remove ham from wrapping and set onto a large cutting board. Combine rub ingredients and apply all over ham. Cover with plastic wrap and set aside until smoker is ready.
Prepare the smoker for 210 degrees F.. and a smoking time between 5-6 hours.
Once smoker is up to temp, remove plastic wrap from ham and discard. Place ham into smoker, close lid and let go for an hour. Keep an eye on the temperature.
While ham is smoking, it is time to prepare the baste. Combine the orange juice, stock, honey, maple syrup, and Dijon mustard in a saucepan. Simmer on medium high for 2 minutes, stirring often. Reduce heat to medium and continue simmer for an additional 3-4 minutes. Taste baste and determine if more than a pinch of salt is needed. Add salt and stir through. Remove glaze from heat and add 2 tablespoons of butter. Stir until it has melted through. Cover saucepan and keep glaze slightly warm before using.
Begin basting with glaze after the first hour of smoking. Repeat process every hour after until glaze runs out or ham is done.
Carefully remove ham from smoker and place onto a clean cutting board. Let it rest long enough to handle; about 5-7 minutes. Carve into thin slices and serve with your favorite sides.