Pick up a 6-8lb 'Ready Cook' ham, which is a ham that has been cured and very lightly smoked, but is NOT 'ready to eat' and must be cooked. I like the 'butt section' of the ham, but either the butt or the shank portion can be used.
Rum Butter Sauce
1 Stick - butter
1/2 Cup - Honey
1/2 Cup - Dark Rum
1 Cup - Brown Sugar
1 TBS - Cinnamon
Combine all ingredients in a heavy sauce pan, bring to a boil, reduce heat and let simmer for 5 minutes.
Trim the excess fat and skin from the ham and 'score' about 1/4"-1/2" deep slits in on direction, the turn the ham 180º and repeat until you have a nice uniform scoring. Place ham into an aluminum pan and onto your grill or smoker. Smoke over indirect heat at 235º with apple wood (hickory, or other fruit woods can be used) until the internal temperature of them ham hits 125º.
Baste the ham with the Rum Butter Sauce, every 10 minutes until the ham hits 145º.
Once the ham hits 145º, remove from the smoker and lightly tent with foil and let rest 15-20 minutes before slicing.
After slicing, baste the slices in the sauce or leave as is.