First Step: Preparation and smoking setup: Preheat your smoker or oven to 225-250°F (107-121°C). Prepare your smoking wood chips, preferably cherry or apple, soaking them if needed. Spray a disposable aluminum pan with cooking spray to hold drippings and place it in the smoker or oven.

Second Step: Prepare the ham: If using pre-cooked spiral ham, place it cut side down in the prepared pan and evenly coat with BBQ spice rub or dry rub. For a raw ham shank, rinse under cold water and pat dry thoroughly. Score the surface in a diamond pattern about ¼ inch deep. Rub mustard or neutral oil over the ham to help spice adherence, then coat with the dry rub mixture, avoiding added salt since ham is already salty.

Third Step: Smoking the ham: Put the ham in the smoker or oven on a rack above the pan to allow circulation of heat and smoke. For pre-cooked spiral ham, smoke for approximately 3-4 hours, basting every 30-45 minutes with 2 cups of apple cider to keep moist. For ham shank, smoke low and slow for about 6 hours, spritzing the meat with apple juice or water every 2-3 hours to prevent drying.

Fourth Step: Monitor internal temperature: Using a meat thermometer, check that spiral ham reaches an internal temperature of 140°F (60°C). For the shank, target 155-165°F (68-74°C) for shreddable meat, or up to 200-205°F (93-96°C) for very tender texture.

Fifth Step: Prepare the glaze: While smoking, in a saucepan over medium heat, combine ½ cup butter, ½ cup brown sugar, ¼ cup maple syrup, and the remaining ¼ cup apple cider. Simmer for 6-8 minutes, stirring often, until the glaze thickens to a syrupy consistency.

Final Step: Glazing and serving: Brush the glaze generously over the ham during the last 30 minutes of smoking and again immediately after removing from heat. Let the ham rest covered loosely with foil for 20-30 minutes to redistribute juices. For shank ham, shred meat carefully, discarding bones and excess fat. Garnish with fresh herbs and fruit like grapes before serving to present a festive platter.