1. Preheat your smoker or grill to 225°F using apple or cherry wood pellets for a mild fruity smoke

2. Place the spiral ham on a cutting board and pat dry, then score the surface in a diamond pattern about ¼-inch deep

3. Stud the intersections with whole cloves if desired for added aroma

4. In a saucepan combine brown sugar, honey, butter, Dijon mustard, ground cloves, and fruit juice, then simmer until smooth and glossy

5. Place the ham cut side down on the smoker rack or in a shallow foil pan and smoke for 1½ to 2 hours until the internal temperature reaches 120°F

6. Brush a generous layer of brown sugar honey glaze over the ham and smoke for another 20-30 minutes

7. Reapply glaze every 10 minutes to build up a sticky caramelized coating without burning

8. For a crisp finish, increase the smoker to 275°F for the last 10 minutes until the glaze forms a shiny crust

9. Remove the ham when it reaches 140°F internally, tent loosely with foil, and let rest for 15-20 minutes

10. Slice along the spiral cuts and spoon extra glaze over each portion before serving