Slather the ham with dijon mustard and sprinkle with brown sugar

When the 2 hours are up spray all sides with pineapple juice.

Smoke for another half hour and spray with pineapple juice.

Smoke for another hour spraying in 30 minute intervals. Then let the spray and bark cook together for another 30 minutes and the ham is done. Although the cured ham is technically cooked and ready to eat right from the store out of the package an internal temp of 145°is desired.