Preheat your smoker to 225°F.

Soak your chosen wood chips in water for about 30 minutes.

In a bowl, combine the brown sugar, Dijon mustard, honey, black pepper, garlic powder, and onion powder.

Score the surface of the ham in a diamond pattern.

Generously apply the glaze over the ham.

Put the ham in the smoker on the grate, bone side down.

Insert a meat thermometer into the thickest part of the ham and cook until it reaches an internal temperature of 140°F, which usually takes 4-6 hours.

Once the ham reaches the correct temperature, remove it from the smoker and let it rest for 15-20 minutes.