Fire up your smoker. You want the temperature between 300 and 350°.
While that's heating up, score the skin of the ham in a crisscross pattern. This makes it like pretty but also helps the fat render out.
Place ham in a foil pan cut side down. If you have one, use a meat probe to monitor the temp. Place in the smoker.
When the internal temp reaches about 110°, add the potatoes to the pan if using, tossing them around a bit in the ham juices. Right after that, start making the glaze.
Place the strawberry preserves and grainy mustard in a small saucepan. Heat over medium/low heat just to combine. By the time you finish with the glaze, the temp on the ham should be around 120°.
Start basting the ham and continue to baste every 30 minutes until internal temperature of ham has reached 140°.
Once ham reaches 140°, pull and let rest for 30 minutes. Check the potatoes for doneness. If not completely done, put them back in the smoker while the ham is resting.
After 30 minutes of rest time, carve up that baby and enjoy!
Save that ham juice! I like to let the ham juices cool and store in a mason jar. I then add the entire thing to a pot of greens or green beans. It lends a depth like no other! And once the ham is eaten, save that bone too - throw it in a ziplock bag and toss it in the freezer for your next pot of red beans or your next amazing soup!