Gather your ingredients. Note that you'll want your half ham with the cut side down for every step of this process. Set your smoker for 225 degrees, indirect. I used maple and cherry wood for this smoke. Note that you can do all of the steps up until the smoke as much as 24 hours ahead of time, and I'd suggest at least 12 hours to let it "marinate".
Inject 1 cup of maple syrup into the ham. Inject slowly. Once the syrup starts bubbling out of the injection point or elsewhere, move a few inches away and inject a new spot.
Put all of your other ingredients in a mixing bowl (including the remaining 2 tbs of Maple Syrup).
Mix / Whisk the ingredients until you have a thick paste.
Sit back, take a sip from that bourbon bottle and admire how far you've come.
Brush the paste over all exposed areas of the ham (but not the cut half side).
Put that ham in the smoker until it reaches 140 degrees. I like to put a pan under mine to catch the drippings. You can reduce that down later to make a nice glaze if you want!
Let the ham rest at least 10 minutes prior to cutting it up
Slice, cut, do your thing to make this ham presentable. Most importantly, eat and enjoy! See the notes if you want an awesome serving board like this one!