Preheat the smoker to 225°F. Soak the wood chips in water for at least 30 minutes before using.

Remove the ham from its packaging and rinse it under cold water. Pat the ham dry with paper towels.

In a medium bowl, whisk together the Dijon mustard, honey, brown sugar, apple juice, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground cloves, and pepper to create the glaze.

Using a sharp knife, score the ham in a diamond pattern, cutting about 1/4 inch deep into the surface.

Brush the glaze generously all over the ham, making sure to get it into the scored cuts.

Place the glazed ham in the smoker and add the soaked wood chips to the smoker according to the manufacturer's instructions.

Smoke the ham for 4-5 hours, or until the internal temperature of the thickest part reaches 140°F. Brush the ham with additional glaze every hour during smoking.

Remove the smoked ham from the smoker and let it rest for 20-30 minutes before shredding.

Once the ham is cool enough to handle, use your hands or two forks to shred the meat, discarding any excess fat or skin.