Unwrap the ham and place it flat-side down in a big cast iron skillet.

To the pan, add 2 ounces of bourbon.

Preheat the Traeger grill to 225* with the super-smoke feature.

Once the grill is hot, place the ham in the pan inside the grill and close the lid.

While the ham is cooking, create the glaze.

In a bowl, press the juice of three or four mandarin oranges (and some of the pulp, if you wish) using your hands or a citrus reamer.

Add the mustard, brown sugar, bourbon and maple syrup to the orange juice.

Whisk well to combine and transfer to a small grill-proof saucepan.

Cook the ham for about 40 minutes.

At 30 minutes, place the grill-proof saucepan in the grill to begin to warm the glaze.

After 40 minutes of smoking, increase the grill temperature to XXX and pour half of the warmed glaze over the ham, ensuring that it gets in between some of the slices in the ham.

Continue cooking the ham for another 30 minutes, checking the internal temperature of the ham.

Once it reaches about 120*, pour the remaining glaze over the ham and continue cooking until it reaches 135* internal.

When the ham has reached temperature, remove it from the grill and tent it loosely with foil to rest for about 20 minutes.

Make the Brussels sprout gratin while the ham rests and serve together.