This recipe from @jenksbbq shows how to make a tender, pull-apart smoked ham. The ham is seasoned, smoked for hours, and then basted with a sweet and tangy glaze until it's incredibly juicy and flavorful.
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Season the bone-in ham shank generously on all sides with your favorite sweet BBQ rub.
Insert a meat probe into the thickest part of the ham, avoiding the bone.
Place the ham on a smoker preheated to 250°F and cook for about 3 hours.
About 30 minutes before the initial 3-hour smoke is complete, prepare the glaze. In a cast iron skillet, combine the melted butter, packed brown sugar, cherry preserves, orange juice, bourbon, orange zest, and the juice from the orange.
Place the skillet on the smoker to warm through and whisk until all ingredients are well combined and the sugar has dissolved.
After 3 hours, place the ham into a large pan. Begin glazing the ham by spooning the warm glaze over the top.
Continue to cook the ham, glazing it every 30 minutes, until it is pull-apart tender. This will be at an internal temperature of around 200-202°F.
Once the ham is tender, remove it from the smoker. Let it rest briefly before pulling the meat apart to serve.
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