Preheat your smoker to 325ºF, set up for indirect grilling.
Wrap your ham in plastic wrap and then foil and reheat on the grill until 150ºF, about two hours.
Meanwhile, heat the peanut oil in a stock pot on the turkey burner. Bring the oil to 350ºF.
Combine the glaze ingredients in a 12” steel skillet over medium heat, stirring occasionally. Reduce until syrupy, about 20 minutes.
Unwrap the ham. Pat dry with paper towels. Thread the ham onto a rotisserie rod and secure in place at the bottom of the rod with rotisserie forks from the bottom and the side (to hold together).
Fry the ham for 5-6 minutes until browned and crispy on the surface.
Pour then brush the glaze onto the ham.
