Preheat your smoker to 225 degrees F.

Place the ham, cut side down, directly on the grill grates.

Close the lid and smoke the ham for 1 hour and 30 minutes.

Remove the ham from the smoker and place it in a large 12-inch cast iron skillet.

Mix the chicken stock, maple syrup, and bourbon, then pour it over the ham.

Cover the ham and the top of the pan tightly with aluminum foil.

Increase the temperature on your smoker to 300 degrees F.

Place the skillet on the smoker, close the lid, and continue cooking for an additional 2 hours or until the internal temperature reaches 140 degrees F.

Prepare the glaze when the ham is almost done cooking: Combine all of the glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently with a whisk, until the glaze comes to a boil. Remove from heat immediately.

Remove the ham from the smoker and open the foil.

Drain off any excess cooking liquid and set it aside for serving.

Turn the ham over onto its side and generously brush it with the maple bourbon glaze.

Place the glazed ham into your oven on high broil for 2 to 3 minutes, or until the glaze is bubbling and caramelized.

Serve immediately with the drippings from the cast iron skillet on the side, if desired.