Thawing the ham (2 days before serving)

1. Remove ham from freezer and allow to thaw overnight at room temperature in a cool spot such as a garage.

Brining the ham (12-24 hours before serving)

1. Plan to brine the ham for at least one hour per pound.  Brining for a full 24 hours is even better.
2. Bring 1 gallon water to boil on the stovetop.  Turn off heat and add salt and sugar, whisking until well dissolved.
3. Add this mixture to a clean five-gallon bucket.  Add ice and cold water to fill bucket about halfway, and stir well.
4. Add remaining ingredients.
5. Submerge the ham in this brine and let it sit overnight in a cool spot.  An extra refrigerator comes in handy for holding the entire bucket of brining ham.  Cover bucket with a lid, cutting board, or foil to keep out bugs and to keep the ham completely submerged.

Smoking the ham (about 30-45 minutes of smoking time per pound of ham)

1. The next day, remove the ham from the brine and place on a cutting board.  Do not dry the ham.  Rub the dry rub mixture all over the ham.  If you run out of rub, simply mix more in a 2:2:1 ratio.  (Note: if you happen to grow your own paprika powder like we did, keep in mind that it will be much more potent than store bought paprika.  Proceed with caution!)
2. Open the smoker vent halfway, then heat to 270 degrees F using a hardwood blend pellet mix.
3. Place the ham fat side up on the grill.
4. Smoke until internal temperature reaches 150 degrees F.
5. Remove the ham from the grill, slice a checkerboard pattern in the fat of the ham, apply honey glaze, wrap in foil and place back on the grill until internal temperature reaches 165 degrees F.
6. Remove from the grill and, without removing the foil covering, allow to rest at room temperature for 20-30 minutes.
7. Slice and serve.