Preheat your smoker to 300 degrees Fahrenheit (150 degrees Celsius).
Pat dry the smoked ham shank with paper towels and score the ham deeper cuts for the seasoning and glaze to stick.
Brush the ham generously with Dijon mustard, making sure to coat it evenly. Sprinkle your chosen BBQ rub all over the ham to create a flavorful crust.
Place the ham shank in the smoker and cook at 300 degrees for about 2.5 hours.
While the ham is smoking, prepare the glaze. combine orange juice, brown sugar, 1 tablespoon of BBQ rub, and garlic paste.
After 2.5 hours of smoking, carefully remove the ham from the smoker. Brush a generous layer of the homemade glaze over the ham, making sure it's evenly coated.
Place the glazed ham back in the smoker and continue cooking for another hour, or until the internal temperature reaches 140 degrees Fahrenheit
Remove the ham from the smoker and let it rest for about 15 minutes before slicing.
Optional If desired, you can apply an additional layer of glaze just before serving for an extra burst of flavor.
