Remove your ham from the fridge about 2 hours before wanting to prep it before putting it on your big green egg smoker. This is food safe and will also help reduce the cooking time and keep your ham juicy!
Preheat your smoker to 250 F. and set it for indirect heat. Add lighter woods for smoking (apple, peach, cherry).
If using a bone in ham, crosshatch the fat cap. If using a spiral ham, skip this step.
Coat your entire ham in the mustard binder then in an even layer of the BBQ dry rub. You can see the notes below to make a homemade version of a rub or use a store bought rub of your choice.
Place your ham, uncovered onto the Big Green Egg smoker (insert a thermometer probe) and let it cook for about an hour. You can spray the outside of the ham with a apple juice or orange juice. Spray every 45-60 minutes to keep the outside moist and to help more of the smoke adhere to the ham.
While the ham begins to double smoke, make and prep your apricot BBQ sauce. It can be room temperature when added to the ham.
When the ham looks to reach an internal temperature between 125 F. -130 F. you can begin glazing the outside in a thin layer of the apricot BBQ sauce (or another BBQ sauce of your choice).
Repeat the glazing process a second time after about 15 minutes and let it cook to a final internal temperature of 140 F.
Remove the ham from the smoke and let it rest 10-15 minutes, tented lightly with foil. It should hit a final resting temperature of of 145 F. Slice the meat off the bone and serve it on a platter with your favorite sides!