Step 1: Pat the ham dry with a paper towel. Score the surface in a criss-cross diamond pattern half an inch deep every half inch in both directions. Push the cloves into the intersections of the diamond cuts.

Step 2: Load the Pit Boss with apple or cherry pellets and preheat to 225°F. Wait until the smoke is rolling before placing the ham on the grates.

Step 3: Smoke until the internal temperature reaches 120°F — approximately 2–2.5 hours for a 7 lb ham. Plan for 15–18 minutes per pound but always pull by temperature.

Step 4: Mix honey, brown sugar, apple juice, cinnamon, and black pepper in a bowl until the glaze reaches the consistency of syrup.

Step 5: Once the ham reaches 120°F, transfer to a foil roasting pan. Brush the glaze generously over the entire surface and into the scored cuts. Return to the Pit Boss.

Step 6: Re-glaze every 20–30 minutes until the internal temperature reaches 130°F, then glaze every 10 minutes until it reaches 140°F.

Step 7: Remove from the smoker at 140°F. Tent loosely with foil and rest for 15–20 minutes before carving. Slice between the diamond cuts and pour the resting juices over the slices before serving.