Make cuts on the ham like a diamond thatch

Get your smoker ready temp at 200 make sure you have a lot of wood, wood chips, to smoke this ham for 6 hours to keep temp at 200 degrees

After 3 hour you start to glaze the ham every half hour with sweet chili sauce with a basting brush or mop with sauce in a bowl. Untill enteral temp is 160 or 170 degrees take out and let rest with a tent (like foil) for 15 to 20 minutes