Remove the ham from its packaging and pat it completely dry with paper towels. Using a sharp knife, score the surface of the ham in a crisscross pattern to help the smoke, seasoning, and glaze penetrate the meat.

Spread a thin, even layer of yellow mustard over the entire ham to act as a binder.

Combine the kosher salt, coarse-ground black pepper, and granulated garlic in a small bowl. Generously season the entire ham with the rub.

Place the ham on a rack set inside a tray. Let it rest at room temperature while you preheat your smoker to 200°F.

Place the ham in the smoker and cook low and slow for approximately 13 to 14 hours, or until the internal temperature reaches 140 to 150°F.

Lightly spritz the ham with water and rotate it a quarter turn. Drizzle hot honey over the top, add a light coating of the remaining seasoning, and pour a small amount of pineapple juice into the bottom of the tray.

Wrap the ham tightly in heavy-duty aluminum foil, keeping it positioned in the tray to collect the juices.

Increase the smoker temperature to 280 to 300°F. Continue cooking for another 3 1/2 to 4 hours, or until the internal temperature reaches approximately 208°F and the meat is fall-apart tender.

Remove the ham from the smoker and let it rest, still wrapped, for 15 minutes.

Remove the bone and shred the ham directly in the tray. Toss the shredded meat with the flavorful juices collected in the bottom.

Serve on sandwich rolls, alongside your favorite barbecue sides, or on a platter for family-style pulled ham.