Rub the mustard all over the ham. Leave the cut, flat side bare.
Mix together the dry rub ingredients and sprinkle evenly over the ham. Leave the flat, cut-side bare.
Place the ham onto the grill and smoke for 2 hours.
Put the ham into a large grill-safe pan. We usually use disposable aluminum pans. Large high-sided rectangular cake pans also work well.
Pour the hard apple cider into the bottom of the pan. Cover the whole thing tightly with foil. If you have a wireless thermometer, place it now and run any cords over the side of the pan.
Turn the grill up to 325°F. Cook the ham until the internal temperature reaches 200-204°F. A probe should go in easily.
While the ham is cooking, make the glaze by whisking all of the ingredients together in a small saucepan on the stove, and simmering, stirring frequently, for 5 minutes.
Remove the ham from the grill and shred with meat claws or your hands, protected by "BBQ gloves," which are cotton gloves covered by nitrile gloves. Keep the cooking liquid in and mix it in with the shredded meat.