Use a knife to cross thatch the surface of the ham with shallow cuts.

Place a clove at the intersect of each cut.

Chill the ham until ready to smoke.

Smoke the ham at 180 for 3 hours

Rhubarb Glaze - sautee onion in the butter until soft

Rhubarb Glaze - add vinegar and sugar, stir until sugar is dissolved

Rhubarb Glaze - add rhubarb and simmer for an additional 5 minutes before removing from heat.

After 3 hours of smoking adjust the temperature of your smoker up to 300 degrees. Glaze the ham. Glaze the ham every 45 minutes.

When the internal temp of the ham hits 140 spoon some of the rhubarb and onion from the glaze on the top of the ham, and then glaze the ham one last time and let cook for an additional ten minutes.

Remove from smoker. Slice thin and serve with remaining rhubarb glaze and your favorite sides.