Remove ham from packaging and rinse ham under cold water. Pat the ham dry with a paper towel.
Cut shallow scores in a grid along the entire outside of the ham. The cuts should be less than a half-inch deep.
Place the ham in the smoker and smoke at 250°F for 3 to 4 hours or until the internal temperature reaches 140°F.
Once the ham reaches 120°F, start to brush the ham with the glaze. You can reglaze every 10 minutes or so.
The ham is done when the internal temperature reaches 140°F. Remove the ham from the smoker, slice, and serve.
Maple Syrup Glaze
To make the glaze, combine the sugar and syrup in a microwaveable measuring cup. Microwave for about 90 seconds, stirring every 30 seconds until the sugar is all dissolved.