Famous Dave's Twice-Smoked Orgasmic Ham

1 smoked, bone-in ham, 12-15 lbs.
Whole cloves
Pineapple slices
Maraschino cherries

Glaze
1 cup frozen tangerine juice concentrate
1 cup all fruit apricot preserves (Dave likes to use Polaner)
1/2 cup French Pommery mustard
1/2 cup Dijon mustard
1 cup packed light brown sugar
1 teaspoon ground cloves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne

Use the indirect method of slow-cooking, so get your grill ready for this recipe and follow the link for cooking directions.

Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.

Smoke at 225 degrees for 3 hours. Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.

To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350 degree oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving. Serves 10-12