Start the smoker using your wood of choice. I prefer to use a mixture of fruit and pecan wood (for this ham I am using orange and pecan wood). Shoot for a temperature of 250 degrees.
Place the ham on a rack in a shallow sided pan. Make small slits in the ham and insert cloves (around 20 or so for a 10 lb ham). Lightly coat the ham with yellow mustard. Apply the dry rub of your choice. I used Roadkill Rub.
Place the ham in the smoker and let the smoke do it's thing for an hour or so while you work on the glaze.
Combine 1 cup smoked cane syrup, 1 cup beer or dry white wine ( I used PERFECT TIN AMBER ALE from Tin Roof Brewery), 1/2 cup dijon mustard, 1 teaspoon ancho chile powder, and 1/2 teaspoon ground clove. You can omit the ancho chile powder but I like the combination of sweet and heat. Bring the mixture to a boil, stirring frequently, and then reduce the heat to medium. Simmer for 10-15 minutes to reduce the glaze a bit.
After the ham has been in the smoker for an hour or so, you can begin brushing the ham with the glaze using a pastry brush. Do this every half hour or so for the remaining cook time. Remove the ham when the internal temp hits 145. Rest for at least 15 minutes before carving.