Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard. Let it sit at room temperature for 2 hours - if time permits.
Preheat the smoker to 250℉/121℃.
In a saucepan, whisk together butter, brown sugar, honey, Dijon mustard, orange juice, pineapple juice, minced garlic, Creole seasoning, allspice, ginger, cloves, nutmeg, and lemon juice over medium heat.
Let the butter mixture melt, stirring often, until brown sugar dissolves, about 1-2 minutes. Set aside. (Double the glaze if you want extra to serve. You may also adjust the spices to suit taste buds, especially the sugar content.)
Place ham in a disposable aluminum pan, cut side down in the pan.
When the sugar and honey mixture is ready, generously spread the mixture all over the ham and place the flat side down in the aluminum pan (reserve about a ⅓ cup for basting).
Place the pan in the smoker (or put it directly on the middle rack) and cook for 2-3 hours, basting every 30-45 minutes with its own juice just until warmed through and a thermometer inserted into the thickest part of the ham reads 140℉/60℃.
Remove ham and place on a serving platter. Serve with roasted potatoes (or these fondant potatoes) and gravy or your favorite side. Enjoy!