24 hours before smoking the ham mix together pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne to form a rub. Rub over the surface of the ham, wrap in foil and let the ham sit in the refrigerator for 24 hours.
After the ham has been marinated for 24 hours, remove the ham from the refrigerator and let it sit for 1 hour, then remove foil.
Preheat your Char-Griller smoker to about 98°C.
Combine 3/4 cup chicken stock, 3/4 cup of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm the liquid over medium heat until completely mixed.
Place ham in the smoker, and smoke for 6 hours, basting with sauce once every hour.
While the ham is smoking, prepare the glaze by mixing together ½ cup honey, 1/4 cup pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.
Remove ham from the smoker. Slice ham thinly and serve immediately.